Cheese horns

Preheat the oven to 220°C/425°F.

Cover two baking sheets with baking paper (you can switch plates that way).

Mix the cheese with the paprika powder. Put a round pastry cutter on baking paper and sprinkle 3 teaspoons cheese-mix in. Bake 3-4 cheese circles in about 3 minutes golden brown. Remove with a cake knife off the sheet. Wrap each circle around a cone to get a horn (if getting too firm for wrapping, heat about 10 seconds in the oven). Cool well.

Stir the ricotta with the lemon juice and the milk. Add chopped chives, salt and pepper. Fry the slices prosciutto crisp. Cool and break in pieces of approximately 2 cm long.

Spoon 2 teaspoons cheese mixture in each horn. Garnish the horns with a segment fig, prosciutto and chives.