Crostini with Burrata, Shallots and Fig Jam

1 large baguette, cut into 16 (1/2-inch thick) slices

2 tablespoons extra virgin olive oil

2 cups (about 12 ounces) dried figs, stems removed, quartered 

1 tablespoon fresh lemon juice 

3 cups water 

1/4 cup balsamic vinegar 

3 tablespoons unsalted butter 

10 large shallots, thinly sliced 

2 tablespoons fresh thyme leaves  

1/2 teaspoon freshly ground black pepper 

8 ounces burrata cheese, cut into 16 pieces 

Salt and pepper

Heat oven to 425°F. Arrange baguette slices on a baking sheet. Brush both sides with olive oil and season lightly with salt and pepper. Bake until golden brown, about 10 minutes. Set aside to cool.

Meanwhile, combine figs, lemon juice, water, vinegar and 1/4 teaspoon salt in a medium saucepan. Cook over medium heat until figs are tender when pierced with a knife and most of the liquid has evaporated, 25 to 30 minutes. Remove fig mixture from the heat and allow to cool to room temperature. Place fig mixture in a food processor and process until smooth. 

Heat butter in a large skillet over medium heat. Add shallots and cook until shallots are deep golden brown, stirring occasionally, 15 to 20 minutes. Season with thyme, salt and pepper and allow to cool to room temperature.  

Spread each crostini with fig jam. Top each slice with burrata and caramelized shallots. Serve immediately.