Preheat the grill to medium hot.
Cut each piece of ciabatta in two, then arrange on the grill pan, cut sides up. Toast them lightly.
Spread the goat’s cheese over toasted ciabatta and drizzle each piece with 1 tsp honey. Return to the grill and cook for another 1-2 minutes, until bubbling and golden.
Top with the slices of Parma ham and drizzle with the remaining honey. Serve, garnished with a few basil leaves.
Tips: Choose soft, spreadable goat’s cheese – not the type with rind. Use farmhouse style bread instead of ciabatta, if you prefer.