Preheat oven to 375°F (190°C). Mix olive oil with minced garlic. Brush mixture onto crostini and bake in oven for 8-10 minutes or until golden in color and crispy. Move onto a wire rack to cool.
In a medium skillet, heat oil on medium heat. Sprinkle in tandoori masala and blend with oil until smooth. Gently place egg rounds into the skillet and coat with masala. Tip: Using a pastry brush, spread tandoori masala on eggs to avoid flipping them which can cause breakage.
Arrange crostini’s on a large platter. To assemble, layer each crostini with mashed avocado, topped with tomato slice and two tandoori masala egg rounds. Garnish with coriander leaves (optional).
