Mini saltimbocca sandwiches

• 4 thin slices from a small baguette

  cut on the angle

• a little softened butter
• 1 heaped tsp fig chutney

  (we used Marks & Spencer Fig & Balsamic)

• slice prosciutto↗1 1

  halved

• bocconcini↗2 2

  balls, halved

• sage↗2 2

  leaves

• drizzle olive oil

Step-by-step instructions

1. 1

   Spread each slice of baguette with butter. On an un-buttered side, spread over half the chutney, top with a piece of prosciutto and 2 bocconcini halves. Top with a second slice of bread, buttered-side up, then top with a sage leaf and press down slightly. Repeat to make a second sandwich.

2. 2

   Add a drizzle of oil and a knob of butter to a small pan. Fry the sandwiches over a low heat, turning, until golden and crisp, and the cheese is just melting. Eat immediately.