Bring a large pot of salted water to a boil. Fill a large bowl with ice water and add salt to it until it tastes lightly salty. Youâ€™re going to refresh the cooked beans in this water bath and you want salt in there so that the ice water doesnâ€™t leach out the salt absorbed by the beans during cooking. When the water comes to a boil, add the beans and cook until just tender, about 3 minutes. Drain, then refresh in the water bath to keep the bright green color, and drain well again. Put the beans in a bowl with the prosciutto and basil and set that aside.
Whip the softened butter and honey together.
Put a large grill pan on two burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Â Take a few paper towels and fold them several times to make a thick square. Â Blot a small amount of oil on the paper towel, then carefully and quickly wipe the hot grates of the grill to make a nonstick grilling surface. Cut the figs in half, brush with olive oil and grill, cut sides down, until heated through, about 3 minutes. Remove to a platter.
Now put the bread slices on the grill and grill on both sides until marked and crisp, about 3 to 4 minutes total. Â Bush one side of each slice with the honey-butter (youâ€™ll have some of the honey butter left over; youâ€™ll need it for the vinaigrette.) Put a slice of toast in the center of each of 6 serving plates, buttered side up. Arrange 4 to 5 fig halves on top of each. Melt the remaining honey-butter in a small sautĂ© pan over medium heat and cook until it begins to brown. Add the shallot and cook 1 minute. Stir in the vinegar and olive oil and pour the dressing over the beans. Toss and season with salt and pepper. Â Mound the bean salad on top of each toast and serve.
Edited: December 14th, 2009