Grana Padano and speck crostini

Method

1. Preheat the grill to medium. Grill the peppers for 20 minutes, turning occasionally, until the skin blisters and blackens. Place in a bowl, cover with a clean tea towel or cling film and leave to cool.
2. Meanwhile, place the bread slices on a baking sheet and toast on both sides under the grill. Arrange on a serving plate.
3. Slit open the peppers and squeeze the juices into the bowl. Remove the skins and deseed. Cut into strips and add to the bowl with the chopped garlic, parsley, a little salt and the oil. Chill until ready to serve.
4. When you’re ready to assemble, bring the pepper mix to room temperature. Top each crostini with some ham, sliced peppers, cheese shavings and a grinding of black pepper and serve.