These are some of my favorite foods in one appetizer. Yum!
1 loaf baguette bread
2 teaspoons garlic, minced
1/3 cup olive oil
2 ripe avocados, peeled and seeded
4 ounces mild goat cheese
1/4 teaspoon coarse salt
Freshly squeezed lemon juice
1 1/2 cups Roma tomatoes, seeded, diced 1/4-inch
2 tablespoons extra-virgin olive oil
1/2 teaspoon coarse salt
1/4 teaspoon ground black pepper
1/4 cup fresh basil leaves, chopped
Small basil leaves for garnish
Preheat oven to 350 degrees F.
Slice bread into 1/4-inch thick diagonal slices. If you're working with a large loaf, you'll then want to halve each slice again.
In small bowl, combine garlic and olive oil. Brush bread slices lightly with garlic oil mixture. Arrange on sheet pans in a single layer. Bake crostini approximately 10 to 15 minutes until golden brown and crisp. Remove from oven and let cool. NOTE: These can be made ahead of time and stored in an airtight container. Be sure to let cool completely before storing.
In medium-sized bowl combine avocados, goat cheese, and 1/4 teaspoon coarse salt. Mix until smooth. NOTE: Add a little fresh lemon juice to prevent the avocado from browning.
In separate bowl, combine tomatoes, olive oil, 1/2 teaspoon coarse salt, pepper, and basil.
To serve, spread each crostini with approximately 1 tablespoon of avocado mixture, then top with tomato-basil mixture. Garnish with small basil leaves if desired. Place on a large serving plate.
Try not to top too far ahead of serving, as the bread can get soggy.