Preheat oven to 400°F.
Roll out puff pastry on a floured surface to form a 14 X 10 inch rectangle.
Brush a 1/2 inch border around edge of puff pastry with water.
Fold this edge over and seal.
Place on an ungreased baking sheet.
Score with a fork in a dozen places and bake 10 to 12 minutes or until a light golden brown.
Remove from oven.
Reduce oven temperature to 350°F.
Spread the fig spread over the puff pastry.
Sprinkle with the crumbled goat cheese.
Using a pair of scissors, snip the prosciutto into 1/2 inch pieces and spread over top of pastry.
Return to oven for 5 to 8 minutes or until heated through.
Remove from oven and let cool 5 minutes.
Cut into squares.
Serve warm or at room temperature.
*If you prepare this ahead: You can bake the puff pastry ahead on the day, stopping before the addition of the fig spread. Cool on a wire rack.*
**To finish: Place the puff pastry on an ungreased baking sheet, top with the fig spread, goat cheese and prosciutto and bake as directed above.**
***If your fig spread has fig chunk in it, process until smooth. It will be easier to spread.***