Tomato and Avocado-Goat Cheese Crostini

This is a quick and elegant passed appetizer, or tuck a couple next to
a green salad for a special touch.

Makes 35 to 40 crostini

Ingredients:

1 French baguette
1/3 cup olive oil
2 teaspoons garlic, minced
2 ripe avocados
4 ounces mild goat cheese
1/4 teaspoon salt
1 1/2 cups Roma tomatoes, seeded, 1/4 inch dice
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper, ground
1/4 cup fresh basil, chopped
small basil leaves for garnish

Preparation:

Pre-heat oven to 350 degrees.

Slice bread into 1/4 inch thick diagonal slices. In small bowl,
combine garlic and olive oil. Brush bread slices lightly with garlic
oil. Arrange on sheet pans in single layers. Bake crostini for 10 to
15 minutes until golden brown and crisp. Remove from oven and let
cool. These can be made ahead of time and stored in an airtight
container. Be sure to let cool completely before storing.

In a bowl combine avocado, goat cheese and salt. Mix until smooth. (To
make in advance, save avocado pit and bury in mixture to prevent
browning.)

In separate bowl, combine tomato, extra virgin olive oil, salt, pepper
and basil.

To serve, spread each crostini with about 1 tablespoon of avocado
mixture, then top with tomato-basil mixture. Garnish with small basil
leaves if desired.