Rub each slice of ciabatta with a little olive oil before lightly toasting each side on a hot griddle
Remove the toasts from the griddle and rub basil and garlic into each. Season with a little salt and pepper then leave to cool
Top each brushetta with avocado slices, goats cheese, lemon zest, pistachios and mint leaves
Drizzle each bruschetta with a little olive oil before finishing with a slice of Parma Ham
Appetizer
Parma Ham, goats cheese, avocado and fresh herb bruschetta
Makes 10 bruschettas
- 10 thin slices of ciabatta bread
- Olive oil
- 1 clove garlic
- 5 basil leaves
- 2 avocados, peeled, stoned, sliced and drenched in lemon juice
- 100g crumbly goats cheese
- Zest of 1 lemon
- 50g pistachios, roughly chopped
- 2 handfuls mint leaves, roughly chopped
- 10 slices Parma Ham
