Crostini with Tomatoes and Scallions

Place the baguette slices in the oven and toast for 4 minutes on both sides until golden brown. Remove from the oven and drizzle with a little olive oil. Blanch the tomatoes in boiling water. Remove the tomatoes from the water and peel. Cut into quarters, remove the core, and finely dice. Rinse, trim, and thinly slice the scallions. Peel and slice the garlic. Thinly slice the olives. Mix the tomatoes, garlic, olives, and scallions in a bowl. Season to taste with lemon juice, salt, and pepper. Add the basil to the tomato mixture and mix until combined. Top the crostini with the tomato mixture and serve.