Heat a skillet or griddle pan over medium-high heat. Brush the cut sides of the plums with a little olive oil and place cut-side down in the pan. Cook for 2–3 minutes until caramelised and just softened. Flip briefly, then remove from the heat. Drizzle lightly with honey or maple syrup if using.
Toast the bread until golden and crisp. Drizzle lightly with olive oil while still warm.
Spread the Haverstock White generously over each slice of toast, keeping the texture rustic rather than fully smoothed.
Top with the grilled plums and scatter over the blackberries. Finish with torn herbs, a pinch of sea salt, a drizzle of olive oil, and freshly cracked black pepper.
