12 slices prosciutto, halved lengthways (about 2 x 85g packets)
6 tsp fig jam
150g goat's cheese
24 grissini sticks
24 small sprigs watercress
Lay prosciutto pieces flat in a single layer on the kitchen bench. Spread jam evenly over the top in a thin layer. Scatter goat's cheese over the top and gently smear it into the jam using a butter knife.
Put a grissini stick at the end of one piece of prosciutto and slowly roll to tightly wrap prosciutto around the grissini stick until the stick is three-quarters covered. Garnish with a sprig of watercress. Season with pepper and serve.