Breakfast Bruschetta with Prosciutto

Preheat your oven to 190°C.

Slice the avocado in half, carefully remove the pit, and scoop the creamy flesh into a bowl, then mash it with a fork until it reaches a smooth consistency. Next, slice the tomatoes into thin rounds, ensuring they are evenly sized for a balanced bite. Wash and thoroughly dry the spinach leaves to remove any excess moisture. Lastly, slice the crusty bread into thick slices, approximately 3cm thick, ready to be toasted to golden perfection.

Arrange the bread slices on a baking sheet and generously drizzle them with olive oil. Enhance the flavour by rubbing each slice with the cut side of a garlic clove. Bake the prepared bread in the preheated oven for approximately 5-7 minutes, or until it achieves a delightful golden brown crispiness. Once done, take the bread out of the oven and set it aside for further assembly.

Spread a generous amount of mashed avocado onto each toasted bread slice, followed by a layer of sliced tomatoes. Tear the slices of prosciutto into smaller pieces and arrange them over the tomatoes, then top each bruschetta with a handful of fresh spinach leaves. Season the assembled bruschetta with salt and pepper to taste before drizzling a little balsamic glaze over the top for added flavor. For an extra indulgent twist, consider adding a perfectly poached egg on top of each bruschetta before serving.