• 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

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