Crispy serrano caprese bruschetta

a) Preheat your oven to 220°C/200°C fan/gas mark 7. b) Halve the ciabatta and lay them, cut-side up, onto a baking tray. c) Peel and grate the garlic (or use a garlic press). d) Spread the garlic over the cut sides of the ciabatta. Drizzle over a little olive oil and set aside.

a) Cut the tomatoes into 1cm chunks. b) Halve, peel and thinly slice the red onion. c) Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, then chop into 2cm chunks.

a) Heat a drizzle of oil in a large frying pan on medium-high heat. b) When hot, lay the Serrano ham in the pan and fry until crisp, 2-3 mins each side. c) Once crispy, transfer to a plate covered in kitchen paper. Set aside.

a) Pop the pan back onto medium-high heat with a drizzle more oil if needed. b) Once hot, add the onion and stir-fry until softened, 6-8 mins. c) Add the sugar, water (see pantry for both amounts) and half the balsamic vinegar, then lower the heat and simmer until caramelised, stirring occasionally, 2-3 mins, then remove from the heat.

a) Meanwhile, bake the ciabatta on the top shelf of your oven until golden, 4-5 mins. b) While the ciabatta bakes, add the olive oil for the dressing (see pantry for amount) and remaining balsamic to a large bowl. c) Season with salt and pepper, then mix together well. d) Just before serving, add the tomatoes, avocado and rocket to the dressing. Toss to coat.