Avocado and Black Bean Crostini

This is from my book "Vegetables" by the CIA.
Crostini is a general term that refers to "little toasts," which are usually topped with one or more garnish items. This southwestern version combines the creaminess of black beans with the heat from the guacamole for a dynamite hord doeuvre or snack idea. Serves 8
24 baguette slices, 1/4" thich
1/4C garlic and parsley butter (see recipe section)
1/2 C small-dice Vidalia onions
1/2C small-dice plum tomatoes
3/4C cooked or canned black beans, drained and rinsed.
2T cilantro, chopped
1t white wine vinegar
salt and pepper as needed
2 avocados
2T lime juice
1 garlic clove, minced
1/4t chili powder
1/8t ground cumin
24 cilantro or parsley leaves, washed.

1. Preheat the oven to 400F
2. Toast the baguette slices in the oven for 5-7 minutes, or until the outside edges are golden brown. Spread each baguette slice with approximately 1/2t of the garlic butter. Reserve the toasts until needed.
3. Combine the onions, tomatoes, black beans, cilantro, and vinegar. Season to taste with salt and pepper.
4. Peel and core one of the avocados and dice into 1/4" pieces. Combine the avocado with 1T of the lime juice, garlic, chili powder, and cumin. Season to taste with salt and pepper.
5. Peel and core the remaining avocado. Slice each half across the meridian into 8 slices. Sprinkle the avocado with the remaining lime juice to prevent oxidation.
6. Spread 1 heaping teaspoon of the avocado mixture on each crostini. Top with 1T of the black bean mixture. Garnish with an avocado slice and a cilantro leaf.