Ingredients
Method
1.Heat up a barbecue grill or grill pan. Grill the peach wedges, cut-side down, over a medium-high heat until grill marked but not too soft and still holding their shape. Set aside.
2.Halve the garlic clove and very lightly rub over the slices of bread (just a touch is all you need; you don’t want a powerful garlic flavour). Drizzle bread with olive oil and grill each slice on both sides until marked and toasted.
3.Lay the toasted bread on a platter and crumble a little of the cheese on top of each slice – this will help glue the rocket in place. Top with rocket leaves and a piece or two of prosciutto.
4.Carefully add 2–3 wedges of grilled peach to each. Crumble the remaining goat’s cheese over the top.
5.Drizzle with a tiny dash of good balsamic and season with salt and pepper. Serve immediately.