Avocado Tomato Bruschetta

6 slices of bread
2 ripe avocados
12 baby/cherry tomatoes
Juice of 1/2 lemon
Olive oil
Balsamic vinegar
Fresh coriander, chopped
Optional – a sprinkle of chilli flakes for some heat
Preheat your oven to 200*C/400*F. Slice the cherry tomatoes in half and place them in a small bowl. Drizzle with olive oil and give them a quick toss. Transfer the tomatoes on a baking sheet and bake for 8-10 minutes. Toast the sourdough slices in the toaster or you can toast them in the oven for a few minutes until the edges brown. Drizzle about a teaspoon of balsamic vinegar on each sourdough slice. Cut the avocado into cubes – half the avocado then with the cut side up, slice each avocado in both directions. Scoop the cubes out with a spoon and place in a bowl. Add the lemon juice to the avocado and season with salt and pepper the avocado. Top the sourdough slices with equal amounts of the avocado. Add the tomatoes on top. Then finally decorate with the chopped fresh coriander