For the crostini heat a grill pan over medium high heat. Brush each side of the bread slices with the olive oil and sprinkle with salt and pepper. Toast each side until grill marks appear, or until golden brown. Set aside to cool.
For the salad, combine bacon, tomatoes, avocado, onion, arugula, parsley and basil leaves. Toss gently with Olive Oil and Balsamic Dressing. Add salt and pepper to taste.