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
|