Smoked Tomato Crostini

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Smoked tomato crostini with nicoise olives and basil sprouts. Sorry no picture available. As seen in the Spring 2006 Issue of 'Homefront Magazine'

Canapé	Spring / Summer


Yield 4 Canapés 2 tbsp small basil leaves, or basil seedlings (available at St.Lawrence market) 2 tbsp finely chopped fresh smoked sundried tomatoes salt and pepper 1 piece ficelle or small baguette loaf, sliced crossways into thin slices

Brush sliced baguette with a bit of olive oil and season with salt. Bake in oven until lightly toasted.

Spread tomato mixture on baguette. Remove the pit from a small nicoise olive, place on top of the tomato mixture. Garnish with basil leaves or seedlings.