4 figs, halved
30ml olive oil, plus extra to brush
2 thyme sprigs
4 slices sour dough bread
1/4 garlic clove,
4 slices jamon (prosciutto), shaved thin
50g manchego cheese, shaved
Preheat a chargrill or barbecue to high.
Toss the halved figs in a bowl with the olive oil, thyme sprigs and a pinch of sea salt. Grill the figs for 2 minutes each side until soft and caramelised. Keep warm.
Brush the bread on both sides with extra oil and grill for 1-2 minutes each side until golden and charred. Rub one side of each slice with the cut side of the garlic clove.
Arrange two fig halves on each slice of chargrilled bread. Top with the jamon and shaved manchego and serve warm.