The crostini should be made no more than 15 mins in advance. Slice the gluten free 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 syrup. Put the crostini on a separate platter or in a bowl, and serve alongside the salad at the table.