• Halve ciabattas and toast until golden brown.

• Wash and dry produce.

• Trim and slice cucumber on a diagonal into 1/4-inch-thick pieces. Drizzle with olive oil and season with salt and pepper. Pick and roughly chop fronds from dill.

• Spread cut sides of ciabattas evenly with guacamole. Top with cucumber and drizzle with red pepper jam. Sprinkle with feta, dill, crispy fried onions, and as many chili flakes as you like.

• Divide toasts between plates and serve.