Start by setting your oven to 190°C (375°F) to ensure it's hot and ready for the bread.

Slice the avocado in half, remove the pit, and scoop the creamy flesh into a bowl. Mash it with a fork until smooth. Slice the tomatoes into thin, even rounds, ensuring they're consistent in size for a balanced bite. Wash and dry the spinach leaves thoroughly to remove any excess moisture. Finally, slice the crusty bread into thick 3cm slices, ready to toast.

Arrange the bread slices on a baking sheet, drizzle them generously with olive oil, and rub each slice with the cut side of a garlic clove to infuse the bread with a hint of garlic. Bake in the preheated oven for about 5-7 minutes, or until the bread is golden brown and crispy. Once done, remove from the oven and set aside to cool slightly.

Once the bread is toasted, spread a generous layer of mashed avocado onto each slice. Top the avocado with a layer of sliced tomatoes, then tear the prosciutto into smaller pieces and arrange it over the tomatoes. Add a handful of fresh spinach leaves on top of the prosciutto for a pop of freshness. Season with salt and pepper to taste, and drizzle a little balsamic glaze over the top for extra flavour.

For a richer dish, consider topping each bruschetta with a perfectly poached egg just before serving.

Your avocado, prosciutto, and spinach bruschetta is ready to enjoy as a delicious and satisfying snack or light meal.