Fresh basil leaves and chopped red and yellow tomatoes perched atop goat cheese make an especially colorful appetizer. If you can’t find yellow tomatoes, substitute half a yellow bell pepper.

Crostini
1 long, thin baguette (about 10 to 12 ounces), about 15-by-2 1/2-inches

Preheat oven to 400 degrees. Slice bread into 1/3-inch slices. Place on baking sheets and bake for 10 to 12 minutes, turning once, until dry and lightly browned. Makes 60 slices.

Topping

1 medium red tomato, seeded
1 medium yellow tomato, seeded
2 teaspoons balsamic vinegar
3 ounces mild goat cheese (about 1/3 cup)
Freshly ground black pepper
Fresh basil leaves (1 to 2 small ones per toast)

Chop seeded tomatoes by hand into 1/4-inch dice. Place in a bowl and toss with vinegar. Let sit at least 5 minutes or refrigerate for several hours. Before using, drain off excess juices. As close to serving as possible, spread crostini with goat cheese and sprinkle with pepper. Place 1 or 2 small basil leaves on cheese, allowing the tips to extend over the crust. Place a small spoonful of tomatoes in center. (The toasts may be refrigerated up to 1 hour). Makes 48.