Camembert & Fig Sourdough Toastie

Preheat oven to 160°C/ 140°C Fan/Gas Mark 3.

Butter one side of the bread, season and lay butter side up.

Slice the Le Rustique Camembert.

Build the toastie by layering on the prosciutto, half the sliced Le Rustique Camembert, fig slices, basil leaves and top with watercress.

Season and layer on the rest of the Le Rustique Camembert (you may not want to use all the cheese – it depends how cheesy you want it!).

Top with the other slice of bread, butter side down.

In a shallow pan gently fry the toastie in a tbsp of oil and butter for three to four mins on each side until brown.

Finish cooking in the oven at 160°C for a further five to 10 mins or until the cheese has melted.