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Preheat oven to 425 degrees. Trim and discard ends from demi baguette; slice crosswise into eight rounds. Spread out on a lightly oiled, foil-lined baking sheet. Drizzle with olive oil. Toast 5-10 minutes, or until golden brown. Slice gouda cheese into four pieces each; arrange on a board or plate. Separate prosciutto into bundles and arrange on board or plate with gouda. Serve with crostini and fig jam. Enjoy!