Avocado and tomato bruschetta

Preheat the oven to 220°C (425°F, gas mark 7). Trim the ends off the ciabatta then cut it into 16 slices. Brush each side lightly with 2tbsp olive oil and place on a baking tray in a single layer. Mix the remaining olive oil with the tomatoes and a little seasoning. Spread on a baking sheet and cook for 10 mins or until the tomatoes are softened. Peel, stone and dice the avocado and toss on the lemon juice to avoid browning. Spoon the tomatoes on the baked bread. Top with the avocado and rocket and drizzle with balsamic vinegar and serve.