Heat butter and olive oil in a large skillet over medium heat. Arrange plum wedges in a single layer and cook undisturbed for 2–3 minutes until caramelized. Gently flip.

Add honey, 2–3 sprigs of thyme, and a pinch of salt. Cook another 2–3 minutes, gently spooning the buttery honey mixture over the plums until softened but still holding their shape. Transfer plums to a serving platter.

In the same skillet, add torn prosciutto in a single layer. Cook over medium heat, flipping as needed, until golden and crispy. Transfer to a paper towel-lined plate.

In the same skillet, toast slivered almonds over medium-low heat for 2–3 minutes until lightly golden. Set aside.

Arrange crispy prosciutto over the caramelized plums.

Nestle the burrata in the center and gently tear it open.

Scatter toasted almonds and extra fresh thyme over the top.

Finish with hot honey, balsamic glaze, a squeeze of fresh lemon juice, and flaky sea salt.

Serve immediately with toasted sourdough or crostini.