LEMON OLIVE CROSTINI1 cup green and black olives, pitted, chopped
1 tablespoon olive oil
1/2 tablespoon balsamic vinegar
1 tablespoon grated lemon zest
1/2 baguette, sliced thin (or 12 to 15 small, thin slices of bread)
olive oil (to drizzle)
Preheat oven to 400 degrees F.
In a small bowl, combine the olives, 1 tablespoon olive oil, vinegar, and lemon zest. Set mixture aside.
Arrange the bread slices on a baking sheet and drizzle each slice lightly with olive oil.
Bake for 10 to 15 minutes or until surfaces are light golden brown. Spoon a small amount of olive mixture over each toast.
Servings: 3 to 4 as a light appetizer.
Source: Champagne:
The Spirit of Celebration by Sara Slavin and Karl Petzke 
