Preheat the barbecue to a medium heat and cook the naan breads for 30 seconds per side.

Brush the peaches with oil and place cut side-down on the barbecue. Cover and cook for 4-5 minutes per side until charred and softened. Remove from the barbecue and slice.

Spread half of the cream cheese over each naan and top with the sliced peaches. Tear over the prosciutto, season with some black pepper and add a small handful of fresh rocket on top of each. Cut into slices.