Instructions: Seafood Alternatives: scallops
Combine 1 tablespoon of the olive oil and 1/2 teaspoon fresh basil (or 1/2 teaspoon dried) in a small bowl. Arrange the baguette slices in a single layer on a large baking sheet; brush lightly with the oil-basil mixture.

Bake at 400 degrees for 4 minutes. Rotate the pan and continue baking until crostini are crisp and lightly brown, about 4 minutes more. Cool then store in an airtight container for up to one week.

In a large saucepan, combine tomatoes, vinegar, brown sugar, pepper flakes and pepper sauce with the remaining 1 tablespoon olive oil and basil. Bring the mixture to a boil, reduce the heat and simmer, uncovered, 5 minutes.

Add shrimp and simmer, stirring occasionally, until the shrimp are cooked though, 3 to 5 minutes. Transfer to a heatproof bowl and add the lemon juice. Cover and refrigerate 2 to 24 hours.

Just before serving, strain the shrimp and tomato mixture; discard the liquid. Spread the toasts with goat cheese and place a shrimp and some of the tomato on each. Garnish with basil leaves.

This recipe yields 6 to 8 servings.

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