Makes 4 portions
Preparation Time 20 minutes
Oven Temperature 180°C
Baking Time 15 minutes

• 2 slices sourdough bread (crusts removed)
• 100g almond flakes
• 30ml melted butter
• 6 fresh figs
• 100g rocket leaves
• 4-6 slices prosciutto
• 100g bocconcini

Salad Dressing

• 50ml olive oil
• 30ml apple vinegar
• 20ml honey
• 10ml grainy mustard

1 Preheat the oven. Blend the bread and almond flakes in a food processor until crumbs form. Season with salt and freshly ground black pepper then add the melted butter and blend until the butter has been mixed with the crumbs. Spread this out onto a baking tray and bake the crumbs in the oven until golden brown and crisp. Allow it to cool.
2 Halve the figs.
3 Prepare The Dressing Mix all the ingredients together to form an emulsion. Pour some salad dressing over the rocket leaves and mix through. Dish the rocket onto a serving plate and arrange the figs, prosciutto and bocconcini on top, then drizzle more dressing over and top with almond flakes. Serve immediately.

Text and image: Home magazine