Tomato, Avocado, and Chevre Crostini

Servings: 35-40 crostini

INGREDIENTS

1 French baguette
1/3 cup extra virgin olive oil
2 tsp garlic, minced
2 ripe avocado
4 oz plain chevre
1/4 tsp sea salt
1 1/2 cups tomatoes, seeded, diced
2 Tbsp extra virgin olive oil
1/2 tsp sea salt
1/4 tsp black pepper
1/4 cup basil, fresh chopped
Small basil leaves for garnish (optional)

DIRECTIONS

Pre-heat oven to 350 degrees.

Slice bread into 1/4 " thick diagonal slices. In a 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 a bowl combine avocado, chevre, and salt. Mix until smooth. (To make in advance, save avocado pit and bury in mixture to prevent browning.)

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