Preheat a small non-stick pan over medium-high heat. Slice the whole grain baguette into 1 cm thick slices and lightly toast until golden (approx. 2-3 minutes per side).

While bread toasts, finely chop fresh basil and chives. In a small bowl, combine goat cheese with chopped herbs and a squeeze of fresh lemon juice. Whip vigorously with a fork until light and fluffy (approx. 2 minutes).

Halve the cherry tomatoes. Add 10ml olive oil to the hot pan. Add cherry tomatoes cut-side down and sear for 2-3 minutes until slightly charred and softened but still holding their shape. Season with a pinch of salt and black pepper.

In the same pan, lay out the prosciutto slices. Crisp them over medium heat for 2-3 minutes, flipping once, until golden and brittle. Remove and break into smaller pieces.

To assemble, spread a generous layer of whipped herb goat cheese on each toasted baguette slice. Arrange the quick-seared cherry tomato halves artistically on top. Garnish with crispy prosciutto pieces and a final drizzle of remaining olive oil. Serve immediately.