Prosciutto and Fig Bruschetta

1/2 c butter- room temp
1/2 c plus 1 T honey
12 large figs or apricots, halved lengthwise
5 T evoo
2 T sherry wine Vinegar
1 shallot minced
3 c thinly sliced radicchio
2 oz. prosciutto cut crosswise into thin strips
1/4 c thinly sliced basil

12 1/2 inch thick bread ( pecan raisin is great!

Beat butter and honey. Heat BBQ. Combine 1 T evoo with fruit into a bowl and mix to coat. Whisk 1 T honey, 4 T oil, vinegar and shallot in small bowl. Season dressing with s&p. Combine radicchio, prosciutto and basil. Toss with dressing. Season with s&p. Grill bread and allow to cool. Brush toasts with honey butter mixture. Top with radicchio mix then top with fruit.