Creamy Goat Cheese, Crispy Prosciutto & Balsamic Glazed California Prune Flatbreads

1. Heat the grill.
2. Cut California Prunes into small cubes and toss with balsamic vinegar then set aside.
3. Place the prosciutto on a lined baking sheet and bake under the grill for 5-8 minutes or until crispy.
4. Once done, set aside to cool.
5. While the prosciutto is cooling, toast your flatbreads under the grill for about 5 minutes.
6. Flip and toast the other side for 2-3 minutes, or until toasted.
7. Evenly spread whipped goat cheese over each flatbread.
8. Layer on your balsamic glazed California Prunes, then crumble the crispy baked prosciutto over them.
9. Add a few rocket leaves, then drizzle with balsamic vinegar reduction if required.
10. Cut into squares and serve immediately!

Tip: To make the balsamic vinegar reduction:

1. Put the balsamic vinegar in which the prunes have been marinating into a saucepan and heat gently until it has reduced to a pourable but thick syrup.