Balsamic-Brushed Crostini with Avocado Pesto

Makes 12 slices

2 tbsp olive oil
1 tbsp balsamic vinegar
12 1/2"-thick slices French baguette
1/3 c pesto
1/2 large avocado, diced small

Use a homemade vegan pesto to keep these little appetizers suitable for vegans. For variety, instead of topping off with crostini toasts individually, place the avocado pesto in a serving dish and arrange the toasts around the rim. For a variation, add a couple of spoonfuls of chopped marinated artichoke heats instead of avocado. 

1. Whisk together olive oil and balsamic vinegar and brush both sides of bread slices well with the mixture.
2. Grill bread slices for 3-4 minutes each side.
3. Combine the pesto and avocado, being careful not to mash the avocado too much. Spread a small amount on each slice of toasted bread. 

source: Cookouts Veggie Style by Jolinda Hackett