Heat the oven to 160C/fan 140C/gas 3. Split the croissants in half through the middle. Stuff with a slice of cheese, prosciutto and a few fig pieces. Add
a sprinkle of thyme leaves, a grind of black pepper, and put the tops back on.
Put on a baking tray and cook for 10 minutes until the cheese has melted, and the croissant tops are golden and flaky.