Crostini: thin slices of French breach which have been crisped under the broiler or on the grill.
Fettuntas: crostini which are rubbed with garlic and brushed with olive oil before crisping.
Bruschetta: the crisps topped with the fresh tomato mixture below:
1 c. fresh summer tomatoes, minced and drained
2 T fresh basil, slivered
2 T green onion, minced
1 clove garlic, minced
1 T of your favorite Oli+Ve EVOO
A splash of Oli+Ve Traditional style Balsamic vinegar
Pinch of red pepper flakes (opt.)
Salt and freshly ground pepper
Whole basil leaves
Directions
Mix everything together and allow to sit at room temperature for 1 hour or more to allow flavors to “marry”. Strain some of the excess juice before serving. Pile mixture onto crisps, top with a fresh basil leaf.