TOMATO AND AVOCADO-GOAT CHEESE CROSTINI

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

Pre-heat oven to 350F (175C).

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 layer.

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 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.

Makes 35 to 40 crostini.