Servings: 1

1 tbsp butter 1 tbsp butter
2 figs, cut in half 2 figs, cut in half
1 tbsp sugar 1 tbsp sugar
2 rosemary twigs, dived 2 rosemary twigs, dived
Salt and pepper to taste Salt and pepper to taste
1/4 focaccia ¼ focaccia
50 gr soft goats cheese with rind 50 gr soft goats cheese with rind
1/2 tbsp pistachio crumbs ½ tbsp pistachio crumbs
1/2 tbsp aged balsamic vinegar ½ tbsp aged balsamic vinegar
2 slices prosciutto crudo 2 slices prosciutto crudo

Melt the butter in a saucepan and add the sugar until dissolved and butter is bubbling. Add the figs cut side down and 1 rosemary twig.
Gently fry until caramelised. Take out and set aside. Season with salt and pepper and the remaining rosemary, finely chopped.
Cut the focaccia open and top the bottom with the sliced cheese. Add the figs. Sprinkle with the pistachio crumbs and drizzle over the balsamic vinegar.
Layer the prosciutto on top, close with the other half of the focaccia. Press down slightly and serve immediately.