Avocado, Tomato, and Mozzarella Crostini (vegetarian)

INGREDIENTS:

8 slices French bread, about 1/4 to 1/2-inch thick (I used fresh French bread, day-old ok)
2 to 3 tablespoons olive oil, drizzled
1 medium ripe Hass avocado, peeled, pitted, and diced small
1 medium ripe tomato, diced small (I used an unpeeled Roma)
about 1/2 cup finely shredded mozzarella cheese
salt and black pepper, to taste
chiffonade about 10 fresh basil leaves, for garnishing
balsamic reduction, optional for drizzling

DIRECTIONS:

1. Preheat oven to 400F.  Line a baking sheet with a Silpat or spray with cooking spray.
2. Place bread on tray, and evenly drizzle slices with olive oil.
3. Bake for about 7 to 8 minutes, or until bread is very lightly toasted or as golden as preferred. Ovens and bread vary, keep a close eye so it doesn't burn.
4. While bread is toasting, dice the avocado and tomato.
5. Remove bread from oven.
6. Turn oven to the broiler setting, high power. Keep the oven rack in the middle (don't move to the top racks because it's too likely to burn).
7. Top all bread slices with about 1 1/2 tablespoons each of avocado and tomato.
8. Top all bread slices with about 1 1/2 tablespoons cheese each.
9. When broiler is ready, place baking sheet in oven and broil for about 1 minute, or just until cheese begins to melt. It happens fast so keep a very watchful eye on things. I keep the door ajar and peer into the oven the entire time to make sure nothing is burning.
10. Remove from oven and evenly sprinkle with salt and pepper, to taste.
11. Optionally, garnish with basil and drizzle with balsamic reduction. Serve immediately. Crostini is best warm and fresh.