Goats Cheese Crostini with Port Soaked Figs & Prosciutto

250g Soft Goats Cheese (Kyten or Kervella)

1 tbsp Extra Virgin Olive Oil

Sprig of Thyme

1 tsp White of Spring Onion, finely chopped

1 tsp Lemon Juice

10 Slices Prosciutto

1 French Stick

1 jar Port Soaked Figs

1 tbsp additional Extra Virgin Olive Oil

Brush sliced bread with oil, place in pre-heated oven (180°C), roast until golden and crisp.

Mix all remaining ingredients except figs and prosciutto. Lightly cook prosciutto until crisp, turn after 5 minutes.

Spread cheese mix on crostini, top with slices of prosciutto and sliced figs, serve with a rocket salad.