Brush the baguette slices with olive oil. Toast in the oven or in a skillet until golden and crisp.
In a skillet over medium-high heat, drizzle a bit of olive oil. Add the plum quarters and sauté for 3–4 minutes.
Stir in the fig balsamic vinegar, honey, and a few sprigs of thyme. Reduce the heat to medium-low and simmer for 2–3 minutes, stirring occasionally.
Continue cooking until the plums are tender and nicely caramelized.
In a bowl, shred the burrata with a spoon until smooth and creamy.
Spread the burrata over each toasted baguette slice. Top with a piece of prosciutto and a caramelized plum quarter. Sprinkle with chopped pistachios and garnish with fresh thyme.
