Kick off a summer meal with these rustic Fig, Prosciutto and Bocconcini Galettes. A savoury yet sweet twist on a traditional staple made into bite sized appetisers. Remove the prosciutto to create an enjoyable vegetarian side.
| 220g | Traditional Bocconcini |
| 2 sheets | ready made short crust pastry |
| 3 | large figs |
| 1 | egg (beaten) |
| 80g | prosciutto (optional) |
| 2 tbsp | balsamic glaze |
| 1 | Preheat the oven to 200 degrees Celsius. |
| 2 | Divide each pastry sheet into 6 rectangles. Fold in the edges of rectangles and brush with egg wash. Bake in preheated oven for 10 minutes. Remove from the heat. |
| 3 | Slice the Bocconcini. Cut figs into quarters. Tear the prosciutto into small pieces. |
| 4 | Place prosciutto onto pre-baked rectangles, followed by Bocconcini and figs. Place back into the oven and bake for another 5-8 minutes. |
| 5 | Drizzle the Galettes with some balsamic glaze and garnish with lemon thyme. |
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