Chili Tomato Vinaigrette

• 1 ripe Blush tomato
• 2 cloves garlic
• 2 tsp. garlic/sweet chili sauce
• 2 tbs. red wine vinegar

1. Cut a thin slice from the rounded surface of avocado halves to enable them to sit flat, then place in an ovenproof dish.
2. Prepare chili tomato vinaigrette by blending all ingredients. Pour this into avocado cavities. Arrange the proscuitto (or ham) on top of avocadoes and then cook under hot grill until proscuitto is crispy.
3. Meanwhile, toast the bread and spread with mayonnaise and arrange tomato slices on top. Arrange avocadoes and toast on serving plates. Dust with salt, pepper and scatter parsley leaves over the top.
4. N.b. for a vegetarian alternative, replace proscuitto with thin strips of feta or haloumi cheese.