Brush both sides of the bread slices with oil. Chargrill or barbecue 2-3 minutes each side or until golden and a little charred. Set aside to cool.
For avocado topping; Combine the avocado and lime juice, season. Spoon onto 6 pieces of crostini. Top with tomatoes and chilli.
For the broad bean topping; Process the broad beans until finely chopped (not smooth). Transfer to a bowl, stir in the feta and mint. Spoon onto 6 pieces of crostini. Top with tomatoes and Parmesan.
For the beetroot topping; Place the ricotta on a board and mash with a fork. Transfer to a bowl, stir in the beetroot dip and walnuts. Spoon onto 6 pieces of crostini. Top with tomatoes.
For the lemon hommus topping; Combine all the ingredients together. Spoon onto 6 pieces crostini. Top with tomatoes.
Arrange all the crostini onto large board. Drizzle with extra virgin olive oil, season with salt and pepper. Serve.
TipYou can bake the bread slices in an oven on 220°C fan forced. Place in a single layer onto two baking trays, bake for 7-10 minutes until light golden, once cool they become crisp.