Method

• 1.
  Preheat the oven to 150°C
• 2.
  For the capsicum and eggplant chutney, heat a chargrill pan over medium-high heat. Drizzle 1 1/2 tablespoons oil over the capsicum and grill, skin-side down, for 10-15 minutes until the skins are blackened. Place in a plastic bag and set aside to cool for 15 minutes, then peel and roughly chop. Brush the eggplant with 1 1/2 tablespoons oil and chargrill, turning, for 8-10 minutes until soft. Remove from heat and roughly chop. Place capsicum and eggplant in a saucepan with vinegars, mustard powder, sugar and 3/4 cup (185ml) water. Season, then simmer over medium heat, stirring occasionally, for 40-50 minutes until thickened. Set aside to cool, then stir through remaining 2 tablespoons oil.

• 3.
  Meanwhile, cook the prosciutto in a non-stick frypan over medium-high heat for 2-3 minutes each side until crisp. Cool, then break into shards.
• 4.
  Place the goat's cheese, pecans and grated zest and juice of 1 lemon in a food processor and whiz until a coarse paste. Chill until required.
• 5.
  To serve, spread each baguette slice with 1 teaspoon goat’s cheese paste, then spoon over 1 heaped teaspoon chutney. Top with a shard of crispy prosciutto, then drizzle with lemon juice and garnish with a few pieces of lemon zest.