• Toast bread. Wash and dry produce.

• Thinly slice mozzarella into rounds. Thinly slice tomato into rounds; season with salt and pepper.

• In a large bowl, combine arugula, Parmesan, and a drizzle of olive oil. Season lightly with salt and pepper.

• Spread guacamole onto toasted bread. Season with salt, pepper, and a pinch of chili flakes. Top with mozzarella and seasoned tomato.

• Halve toasts on a diagonal; divide toasts and salad between plates. Drizzle everything with as much balsamic glaze as you like. Serve.