In a toaster oven, toast a few slices of fresh baguette. Add them to a food processor or hand chop them until crumbled and fine.
In a small skilet, melt butter and add bagueette bread crumbs. Coat in the butter and sprinkle with basil and stir. Set aside.
Bring a large pot of salted water to a boil. Cook pasta according to package directions for al dente. Drain and reserve 1/4 - 1/2 cup pasta water.
Meanwhile, in a cast iron or heavy bottom large skillet, heat your oil over medium heat. Add the shallot and garlic and cook until fragrant, about 1 minute. Don't let your garlic burn.
Add the cherry tomatoes and let them sit for 2 minutes until they start to blister. Stir and allow them to sit another 2 minutes. Season with crushed red pepper and salt and pepper.
Lower heat to medium low and stir in the prosciutto and let it warm and crisp on edges, about 1 minute.
Add the pasta, fig jam, brie and 1/4 cup reserved pasta water and stir to coat pasta and let brie melt and get creamy. Add a bit more pasta water if you want to loosen the sauce.
Serve immediately with bread crumbs sprinkled on top and garnished with fresh basil.
