Step 1

Preheat oven to 190°C. Place a baking tray in oven. Heat oil in a saucepan over medium heat. Cook the onion, prosciutto and garlic, stirring, for 5 minutes or until soft. Add the tomato, thyme and rosemary. Increase heat to medium-high. Simmer for 8-10 minutes or until thickened. Remove thyme and rosemary sprigs.

Step 2

Grease six 375ml (1 1/2-cup) capacity ovenproof soufflé dishes with melted butter. Lightly dust with breadcrumbs. Divide the tomato mixture among the prepared soufflé dishes.

Step 3

Heat butter in a saucepan over medium heat until foaming. Cook flour, stirring, for 2 minutes or until mixture bubbles and begins to come away from side of pan. Remove from heat. Gradually add half the milk, whisking with a balloon whisk until smooth. Gradually whisk in remaining milk until smooth and combined. Place pan over medium heat. Whisk for 3-4 minutes or until mixture boils and thickens. Stir in the goats cheese until smooth and combined. Remove from heat.

Step 4

Whisk in egg yolks, parsley, basil and oregano. Transfer to a bowl.

Step 5

Use an electric beater to beat the egg whites in a clean, dry bowl until firm peaks form.

Step 6

Add one-third of egg white to the cheese mixture. Use a large metal spoon to fold until just combined. Repeat, in two more batches, with the remaining egg white. Spoon mixture into souffle dishes (see tip). Run your finger around the inside rim of each dish to remove any mixture.

Step 7

Place dishes on preheated tray. Bake for 20-25 minutes or until golden and puffed. Serve immediately.