Toast the ciabatta or French stick slices lightly on both sides and set aside on a serving plate.
Make the salsa by slicing the peppers as thinly as possible, then mix with the spring onion, lime juice and sugar in a bowl.
Brush a foil-lined grill pan lightly with oil. Mix together the rosemary and ground pepper on a plate.
Brush the rind of the cheese in egg white, then roll it in the rosemary and pepper mixture. Cut the cheese horizontally into 8 slices, each 1 cm (½ inch) thick, and place them on the foil.
Cook under a preheated grill until the cheese begins to bubble and turn brown. Top the ciabatta slices with a spoonful of salsa, then slide a slice of cooked cheese on top of each and serve immediately.