Make the tomato topping – In a medium bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. Stir in the cherry tomatoes, parsley, oregano, and half of the basil. Set aside to marinate for 5–10 minutes.

Toast the bread – Heat a cast iron skillet over medium heat (or preheat your grill to 375°F). Brush both sides of the baguette slices with olive oil. Toast for 3–5 minutes per side until golden and crisp.

Add garlic – While the bread is still hot and both sides toasted, rub one side of the bread with the garlic clove. The garlic clove will melt into the bread, creating a nice garlic bread.

Assemble – Spread avocado on each slice, top with a spoonful of the tomato mixture, and add a slice of fresh mozzarella.

Optional melt – For a pizza-like crostini, place assembled slices under the broiler (or back on the grill-keep the crostini on a pan to avoid messes) on low for 1–2 minutes, until the cheese is just melted.

Finish & serve – Drizzle with any remaining dressing from the tomato mixture and sprinkle with the reserved basil. Serve immediately.