1. Rub each slice of ciabatta with a little olive oil before lightly toasting each side on a hot griddle.
2. Remove the toasts from the griddle and rub basil and garlic into each. Season with a little salt and pepper then leave to cool.
3. Top each brushetta with avocado slices, goat's cheese, lemon zest, pistachios and mint leaves.
4. Drizzle each bruschetta with a little olive oil before finishing with a slice of Parma Ham.