Gorgonzola & grilled peach bruschetta

Preheat a griddle pan over a mediumhigh heat. Cut the ciabatta in half, then split each half horizontally to make 4 even-sized pieces. Drizzle the cut surfaces with a little oil, griddle for 2-3 minutes each side until crisp and golden, then set aside.

Meanwhile, remove the peach stones, cut the fruit into 6 wedges, then toss with a little oil, the thyme leaves and a sprinkle of salt. Griddle for 2-3 minutes each side until juicy and bar-marked, but still holding their shape.

Toss the rocket with a drizzle of oil, the balsamic vinegar and some seasoning.

Spoon the Gorgonzola onto the bruschetta, then top with the rocket and peaches. Arrange the ham on top, drizzle with a little hot honey and serve warm.