Lemon Olive Crostini

Recipe Ingredients

1 cup	146g / 5.1oz	Green and black olives - pitted, chopped
1 tablespoon	15ml	Olive oil
1/2 tablespoon	7.5ml	Balsamic vinegar
1 tablespoon	15ml	Grated lemon zest
1/2		Baguette - sliced thin
		(or 12 to 15 small, thin slices of bread)
		Olive oil - to drizzle

Recipe Instructions

Preheat oven to 400 degrees. 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.

This recipe yields 3 to 4 servings as a light appetizer.

Source:
CHAMPAGNE: THE SPIRIT OF CELEBRATION by Sara Slavin and Karl Petzke (c) 1996 - Chronicle Books, San Francisco, CA - ??? pages - $24.95 HC; $14.95 PB - As reprinted in the Jan/Feb, 1997 issue of Cookbook Digest

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