TOMATO, AVOCADO AND GOAT CHEESE CROSTINI

1 loaf French bread baguette
1/3 cup olive oil
2 tsp. garlic, minced
2 ripe avocados
4 oz. mild goat cheese - chevre
1/4 tsp. salt
1 1/2 cups Roma tomatoes, seeded, diced 1/4-inch
2 tbsp. extra virgin olive oil
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 cup fresh chopped basil
small basil leaves (for garnish)

Preheat oven to 350 degrees F.

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 10-15 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 Tbsp. of avocado mixture, then top with tomato-basil mixture. Garnish with small basil leaves if desired.

Makes 35-40 crostini
Source: California Tomato Commission