Preheat oven to 400°F.

Roll out puff pastry on a floured surface to form a 14 X 10 inch rectangle.

Brush a 1/2 inch border around edge of puff pastry with water.

Fold this edge over and seal.

Place on an ungreased baking sheet.

Score with a fork in a dozen places and bake 10 to 12 minutes or until a light golden brown.

Remove from oven.

Reduce oven temperature to 350°F.

Spread the fig spread over the puff pastry.

Sprinkle with the crumbled goat cheese.

Using a pair of scissors, snip the prosciutto into 1/2 inch pieces and spread over top of pastry.

Return to oven for 5 to 8 minutes or until heated through.

Remove from oven and let cool 5 minutes.

Cut into squares.

Serve warm or at room temperature.

*If you prepare this ahead: You can bake the puff pastry ahead on the day, stopping before the addition of the fig spread. Cool on a wire rack.*

**To finish: Place the puff pastry on an ungreased baking sheet, top with the fig spread, goat cheese and prosciutto and bake as directed above.**

***If your fig spread has fig chunk in it, process until smooth. It will be easier to spread.***