1 loaf gluten free bread
olive oil, for drizzling
18 slices Parma ham
200g best-quality feta cheese
40 black Greek olive, such as Kalamata
handful rocket leaves
For the dressing
1 tbsp maple syrup
2 tsp wholegrain mustard
2 tbsp balsamic vinegar
2 tbsp olive oil
Slice the gluten free bread about ½in thick and brush on some olive oil*.
Heat a griddle pan and grill the gluten free bread in batches until the outsides are crisp and attractively marked by the grill, and the insides are still soft.
To make the dressing, simply whisk the ingredients together.
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 dressing.
Put the gluten free bread/crostini on a separate platter or in a bowl, and serve alongside the salad at the table.
*The crostini should be made no more than 15 mins in advance.
Recipe adapted from: Good Food