Ingredients

• 8 slices prosciutto
• 200g soft goat's cheese
• 120g pecans, roughly chopped
• Zest and juice of 1 lemon, (plus finely pared zest and juice of 2 lemons)
• 1 sourdough baguette, cut into 40 thin slices, toasted

Capsicum & eggplant chutney (makes about 3 cups)

• 100ml olive oil
• 4 red capsicums, quartered
• 2 (about 800g) eggplants, cut into 1cm-thick rounds
• 2 tablespoons red wine vinegar
• 1 tablespoon balsamic vinegar
• 1 teaspoon mustard powder
• 1 tablespoon brown sugar

Method

• Step 1 Preheat the oven to 150°C
• Step 2 For the capsicum and eggplant chutney, heat a chargrill pan over medium-high heat. Drizzle 1 1/2 tablespoons oil over the capsicum and grill, skin-side down, for 10-15 minutes until the skins are blackened. Place in a plastic bag and set aside to cool for 15 minutes, then peel and roughly chop. Brush the eggplant with 11/2 tablespoons oil and chargrill, turning, for 8-10 minutes until soft. Remove from heat and roughly chop. Place capsicum and eggplant in a saucepan with vinegars, mustard powder, sugar and 3/4 cup (185ml) water. Season, then simmer over medium heat, stirring occasionally, for 40-50 minutes until thickened. Set aside to cool, then stir through remaining 2 tablespoons oil.
• Step 3 Meanwhile, cook the prosciutto in a non-stick frypan over medium-high heat for 2-3 minutes each side until crisp. Cool, then break into shards.
• Step 4 Place the goat's cheese, pecans and grated zest and juice of 1 lemon in a food processor and whiz until a coarse paste. Chill until required.
• Step 5 To serve, spread each baguette slice with 1 teaspoon goat’s cheese paste, then spoon over 1 heaped teaspoon chutney. Top with a shard of crispy prosciutto, then drizzle with lemon juice and garnish with a few pieces of lemon zest.