GRIDDLED PEACH, PARMA HAM AND ROCKET OPEN SANDWICHES ON DARK RYE
1. Drain the peaches fully, then pat dry gently with kitchen towel. On a plate, brush the peach slices with a drizzle of olive oil and season lightly with salt and black pepper.
2. Heat a griddle pan until very hot, then use tongs to place the peach slices in the pan. Cook for 3-4 minutes on each side, until well caramelised. Remove from the pan and set aside until you are ready to assemble the open sandwiches.
3. Toast the bread. Drizzle with olive oil and a squeeze of lemon juice.
4. In a small bowl, dress the rocket with a little olive oil and lemon juice.
5. Top the toasts with griddled peach pieces, Parma ham and a little dressed rocket. Top with a sprinkling of thyme and drizzle of honey (if using), season with salt and pepper and serve.