I love fig season although it’s painfully short and tends to be expensive. This is one of our favourite breakfast recipes, the sweetness of the figs, creaminess of the goats cheese and salty prosciutto is delicious. I like to use Sonoma Soy and Linseed for this recipe, but any sourdough bread will do. It’s so easy to make, you just need to have all the ingredients so a special shop is usually required, or I just make sure I go to the butcher after a visit to the farmers markets when finding figs.
YOU WILL NEED
One thick slice of toast
The best prosciutto you can get your hands on – a few slices per person
Goats curd – a few tablespoons per person
One fig per person
Salt and Pepper
Caramelised balsamic (aged balsamic is also fine) and extra virgin olive oil
TO PUT IT TOGETHER
Place the prosciutto under a grill until crispy, keep an eye on it as it can burn quickly. Then toast the toast and then slather with goats curd, and top with thick slices of fresh fig. Drizzle with oil and vinegar, cracked pepper and sea salt and serve with crisp prosciutto. You really want to aim to get a little of everything with every bite!