Preheat Oven to 425 degrees.

On a deep bias ~45 degree angle, slice baguette into <1/8inch thick medallions and gently place in large mixed bowl.

Generously drizzle olive oil over slices and gently toss to lightly coat all pieces fully.

Place slices on a full sheet pan in a single layer (or half sheet pans though only cook them on a single shelf not above or below another).

Generously sprinkle salt and pepper over every slice. Some seasoning will fall off during the cooking and assembly so add slightly more than expected to ensure a great salty bite when all assembled.

Bake for 10 minutes, then flip each slice and bake for another 5-10 minutes or until golden brown.

Let cool on sheet pan or cooling racks (baguette slices must be room temperature before assembling).

In a medium sized mixing bowl mix together goat cheese, honey, and half a jar of Gooseberry with Elderflower Jam using a fork or hand mixer until smooth.

Fold in salt and pepper to taste (reminder, the baguette crisps are heavily seasoned).

Time to assemble! In a single layer place baguette crisps on serving tray then with a knife or spreaders, smear a generous amount of the Gooseberry Goat Cheese Spread on each crisp.

Gently pull prosciutto apart (2-3 pieces can be pulled from each slice) place rustically on each crisp.

Top with a dollop of Gooseberry with Elderflower jam and garnish with fresh elderflower and/or micro greens and Enjoy!

Cheesy Tip: All elements of the recipe can be completed ahead of time. Store goat cheese spread and prosciutto in the fridge. Baguette chips once cooled can be stored at room temperature.