Olive-Tomato Crostini
From The American Institute for Cancer Research

Olive Paste:
1 cup Kalamata or Niçoise olives, pitted
2 Tbsp. chopped shallot or onion
2 Tbsp. capers, rinsed
1/4 tsp. dried thyme
1 Tbsp. olive oil
2-3 tsp. fresh lemon juice

Crostini:
16 thin slices of Italian bread
1-2 cloves garlic, cut in half
4 small ripe tomatoes, thinly sliced
Fresh basil leaves
Freshly ground pepper

For the paste:
Rinse the olives to remove excess salt. Combine the olives, shallot, capers, thyme and olive oil in a food processor or blender. Process to make a smooth or textured paste, whichever you prefer. Stir in the lemon juice. Set aside.

For the crostini:
Toast the bread on both sides and immediately rub with garlic. Spread a thin layer of olive paste on the bread and top with a few slices of tomato. Put a few basil leaves between the tomatoes. Sprinkle with pepper and serve immediately.

Each crostini contains 73 calories and 3 grams of fat.