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.

　　

Ingredients

Makes about 60 canapés

　　1 baguette (about 16 inches long and 1‚ inches in diameter)

　　3 tablespoons extra-virgin olive oil

　　

For tomato-olive salsa

6 plum tomatoes (about 1 1/2 pounds)

　　1/2 cup Kalamata or other brine-cured black olives

　　1/2 cup packed fresh flat-leafed parsley leaves

　　1 shallot

　　1 tablespoon fresh lemon juice

　　2 tablespoons extra-virgin olive oil

　　freshly ground black pepper to taste

　　2 large garlic cloves

　　3/4 pound smoked bocconcini* or other mozzarella (see above note)

　　Garnish: about 60 small fresh flat-leafed parsley leaves

　　*available at specialty foods shops

　　

Step 1

Preheat oven to 325°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 canapés:

Step 3

Top each toast with a mozzarella slice and some salsa and garnish with parsley. Canapés may be made 1 hour ahead and chilled, covered.

　　

Step 4

Serve canapés at room temperature.