Avocado, Tomato, and Mozzarella Crostini (vegetarian)

slices French bread, about 1/4 to 1/2-inch thick (I used fresh French bread, day-old ok)

to 3 tablespoons olive oil, drizzled

medium ripe Hass avocado, peeled, pitted, and diced small

medium ripe tomato, diced small (I used an unpeeled Roma)

about 1/2 cup finely shredded mozzarella cheese

salt and black pepper,

chiffonade about 10 fresh basil leaves, for garnishing

balsamic reduction, optional for drizzling