Step 1

Place creme fraiche dressing in a small food processor. Add herbs and whiz until smooth. Season and set aside.

Step 2

Preheat a chargrill pan or grill to medium-high. Grill the brioche for 1 minute each side or until golden and lightly charred. Set aside to cool.

Step 3

Spread brioche slices with the herb creme fraiche dressing. Top 4 slices with prawns, then season and sprinkle with micro parsley. Sandwich with remaining brioche slices, then cut each toastie into 3 fingers to serve.

Step 4

Drizzle the figs with a little balsamic glaze and top with a teaspoonful of Gorgonzola. Drizzle with oil and season. Neatly wrap each fig half in prosciutto to serve.