Tomato and Avocado-Goat Cheese Crostini

1 loaf baguette bread
2 teaspoons. garlic, minced
1/3 cup olive oil
2 ripe avocados
4 ounces mild goat cheese
1/4 teaspoon salt
Freshly squeezed lemon juice
1 1/2 cups Roma tomatoes, seeded, diced 1/4 "
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup fresh basil, chopped
Small basil leaves for garnish

Pre-heat oven to 350 degrees.

Slice bread into 1/4 " 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 for 10-15 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 salt. Mix until smooth. NOTE: Add a little fresh lemon juice to prevent the avocado from browning.In separate bowl, combine tomatoes, extra-virgin olive oil, 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.