We used smoked bocconcini (small mozzarella balls) for this recipe, but you may substitute unsmoked bocconcini or smoked or unsmoked regular mozzarella, cut into slices and quartered.
Recipe information
Yield
Makes about 60 canapés
Ingredients
For tomato-olive salsa
Preparation
Step 1
Preheat oven to 325Ā°F. Cut baguette crosswise into 1/4-inch-thick slices and arrange in one layer on a large baking sheet. Lightly brush slices with oil and season with salt. Toast slices in middle of oven 15 minutes, or until golden, and transfer to a rack to cool completely. Toasts may be made 4 days ahead and kept in a sealable plastic bag at room temperature.
Make salsa:
Step 2
Seed tomatoes and cut into 1/4-inch dice. Pit and chop olives. Finely chop parsley and shallot. In a bowl stir together all salsa ingredients and salt to taste. Lightly rub toasts with garlic cloves. If using bocconcini, cut into 1/4-inch-thick slices.
To assemble canapƩs:
Step 3
Top each toast with a mozzarella slice and some salsa and garnish with parsley. CanapƩs may be made 1 hour ahead and chilled, covered.
Step 4
Serve canapƩs at room temperature.
