The crostini should be made no more
than 15 mins in advance. Slice the bread
about ½in thick and brush on some olive
oil. Heat a griddle pan and grill the bread
in batches until the outsides are crisp and
attractively marked by the grill, and the
insides are still soft.
Drape the ham over the largest platter
you have – don’t lay it flat, allow it to
billow slightly. Break the feta by hand
into irregular chunks about the size
of a walnut, then dot over the ham.
Randomly place the olives on the ham
and carefully place the rocket leaves
across the platter. Just before your
guests tuck in, carefully drizzle over
a little olive oil followed by the honey.
Put the crostini on a separate platter
or in a bowl, and serve alongside the
salad at the table.