Crostini with cream cheese, Parma ham, figs, and chestnut honey

Preheat the oven to 200°C. Cut the bread slices in half and lightly butter the surface.

Cut the figs in half lengthwise. Spread a generous portion of cream cheese on the bread slices, top with a slice of prosciutto and half a fig.

Add half a teaspoon of chestnut honey to each canapé. Season with salt and pepper.

Arrange the canapés on a plate, place in the oven and turn on the grill for two minutes to caramelize the honey on the fig and cheese and to toast the rye bread.

For a delicious variation on this theme, replace the cream cheese with gorgonzola and the figs with walnuts. To prepare a tasty appetizer, cut the bread slices into four pieces.