Fire up the barbecue and dine outdoors with this delicious idea for a summer starter taken from TV favourite Gino D’Acampo’s latest cookbook, Gino’s Italian Coastal Escape.

“Roasted peaches were enjoyed in Roman times and, although they’re usually eaten as a dessert today, they also work wonderfully in savoury dishes. The flavour and texture combinations of the sweet, soft fruit with the salty, crisp ham and tangy, smooth mozzarella are sensational.” – Gino

Look out on our Inspire Me section for more recipes by Gino D’Acampo over the next few weeks…

• 4 ripe peaches, halved and stone removed
• 3 tbsp extra-virgin olive oil
• 3 tbsp balsamic glaze
• 8 large slices of Parma ham
• 4 slices of ciabatta, about 1cm thick
• 1 garlic clove, halved
• 300g bocconcini mozzarella (or mini mozzarella or mozzarella pearls), drained
• 60g rocket leaves

Method

1. Preheat the oven to 180°C/160°C fan, 350°F, gas 4. Place the peaches, cut-side up, on a baking sheet. Drizzle over 1 tbsp each of the oil and balsamic glaze, then season with salt and pepper. Roast for about 20 minutes or until soft (the cooking time depends on ripeness). Remove from the oven and set aside.

2. Meanwhile, arrange the ham on a non-stick baking sheet, about 30 x 38cm. Lay a piece of foil on top, then place a smaller baking sheet, about 25 x 35cm, on top of the foil. Bake for 5 minutes or until the ham is very crisp. Remove the top baking sheet and foil. Leave the ham to cool.

3. Toast the ciabatta on both sides until golden and rub all over with the cut side of the garlic. Drizzle the remaining 2 tbsp of oil over the toasted side.

4. Divide the bocconcini, rocket, peaches and ham between four serving plates. Drizzle over the remaining 2 tbsp of balsamic glaze and season with salt and pepper. Serve with the toasted ciabatta.