Warm appetizer sized toasts, topped with shrimp, octopus and calamary, are ideal for gatherings any time of year. This is ideal only for seafood funs. First sautee the seafoods on a tablespoon hot oil with salt and black pepper, cover it and toast for 5-8 minutes than sprinkle with balsamic vinegar and cook it for another 5 minutes until the cooking liquid evaporates (best on high degree). Toast the breads and rub with garlic both sides. Put them on a plate, and place the seafoods mixed on top of. Garnish with finely chopped spring onion or chives.