Bruschetta

First make the crostini or fettuntas. Cut a French bread baguette into 1/3" slices - either broil until crisp or rub bread with a cut piece of garlic, brush with olive oil and then broil or grill until crisp. Choose from topping or serve plain with a dip.

Bruschetta:

You can spread crostini with soft goatcheese, then broil, then pile on the tomato mixture.

1 C. fresh summer tomatoes, minced and drained
2 Tbsp. fresh basil, slivered
2 Tbsp. green onion, minced
1 clove garlic, minced
1 Tbsp. olive oil
a splash of balsamic vinegar
pinch of red pepper flakes (opt.)
salt and pepper
whole basil leaves

Mix everything together and allow to sit at room temperature for 1 hour or more - strain some of the excess juice before serving. Pile mixture onto crisps, top with a fresh basil leaf.