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Bruchetta and Crostini

• 1 cup fresh summer tomatoes (minced & drained)
• 2 Tablespoon fresh basil, slivered
• 2 Tablespoon green onion, minced
• 1 garlic clove, minced
• 1 Tablespoon olive oil
• a splash of balsamic vinegar
• pinch of red pepper flakes
• salt and pepper
• French bread baguette cut into 1/3-inch slices

Instructions:
BRUCHETTA:
Mix everything together (except bread) and allow to sit at room temperature for 1 hour or more. Strain some of the excess juice before serving. Pile mixture onto Crostini crisps (below). Top with fresh basil leaf if desired.

CROSTINI:
Rub the bread with a cut piece of garlic, brush with olive oil and then broil or grill until crisp. (You can spray olive oil Pam then sprinkle with a bit of garlic salt before broiling if you prefer.)

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