Brush the ciabatta slices on both sides with the olive oil. Heat a griddle pan over a medium high heat and toast the bread until griddle marks appear on both sides. Remove from the heat and rub each slice with the garlic clove.
Divide the parma ham between the toast slices. Drizzle the balsamic over the rocket and toss, then add a few sprigs to each bruschetta. Season with black pepper and serve.