Ingredients

• 1 baguette (about 16 inches long and 1‚ inches in diameter)
• 3 tablespoons extra-virgin olive oil
• 6 plum tomatoes (about 1 1/2 pounds)
• 1/2 cup Kalamata or other brine-cured black olives
• 1/2 cup packed fresh flat-leafed parsley leaves
• 1 shallot
• 1 tablespoon fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• freshly ground black pepper to taste
• 2 large garlic cloves
• 3/4 pound smoked bocconcini* or other mozzarella (see above note)
• Garnish: about 60 small fresh flat-leafed parsley leaves
• *available at specialty foods shops

Browse by ingredient

Instructions

1. Preheat oven to 325°F. Cut baguette crosswise into 1/4-inch-thick slices and arrange in one layer on a large baking sheet. Lightly brush slices with oil and season with salt. Toast slices in middle of oven 15 minutes, or until golden, and transfer to a rack to cool completely. Toasts may be made 4 days ahead and kept in a sealable plastic bag at room temperature.
2. Make salsa: Seed tomatoes and cut into 1/4-inch dice. Pit and chop olives. Finely chop parsley and shallot. In a bowl stir together all salsa ingredients and salt to taste. Lightly rub toasts with garlic cloves. If using bocconcini, cut into 1/4-inch-thick slices.
3. Seed tomatoes and cut into 1/4-inch dice. Pit and chop olives. Finely chop parsley and shallot. In a bowl stir together all salsa ingredients and salt to taste. Lightly rub toasts with garlic cloves. If using bocconcini, cut into 1/4-inch-thick slices.
4. To assemble canapés: Top each toast with a mozzarella slice and some salsa and garnish with parsley. Canapés may be made 1 hour ahead and chilled, covered. Serve canapés at room temperature.
5. Top each toast with a mozzarella slice and some salsa and garnish with parsley. Canapés may be made 1 hour ahead and chilled, covered.
6. Serve canapés at room temperature.