1/2 cup butter, room temperature
1/2 cup plus 1 tablespoon honey

12 large fresh figs, stemmed and halved lenghtwise
5 tablespoons extra-virgin olive oil, divided

2 tablespoons Sherry wine vinegar
1 shallot, minced
3 cups very thinly sliced radicchio
2 ounces thinly sliced proscuitto, cut crosswise in thin strips
1/4 cup thinly sliced basil

12 1/2 inch thick slices fruit and nut bread, such as pecan raisin, each cut into two 2 x 3 pieces

1/2 cup butter, room temperature 1/2 cup plus 1 tablespoon honey 12 large fresh figs, stemmed and halved lenghtwise 5 tablespoons extra-virgin olive oil, divided 2 tablespoons Sherry wine vinegar 1 shallot, minced 3 cup s very thinly sliced radicchio 2 ounces thinly sliced proscuitto, cut crosswise in thin strips 1/4 cup thinly sliced basil 12 1/2 inch thick slices fruit and nut bread, such as pecan raisin, each cut into two 2 x 3 pieces

Using electric mixer, beat butter and honey together. Can be made up to one week ahead and refrigerated.

Prepare BBQ to medium-high. Place fig halves and 1 tablespoon oil in a medium bowl; toss to coat. Grill figs until lightly charred, about 2 minutes. Transfer to a plate.

Whisk 1 tablespoon honey, 4 tablespoons oil, vinegar, and shallot in small bowl. Season dressing with salt and pepper. Combine radicchio, proscuitto, and basil in medium bowl. Toss with dressing. Season with salt and pepper.

Grill bread until crisp, about 1 to 2 minutes. Transfer to platter; brush toasts with honey butter. Top each with radicchio mixture, then fig half.