Crostini Empoli

• 2 cups chopped seeded tomato
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon chopped fresh parsley
• 1 tablespoon capers
• 1 teaspoon chopped fresh tarragon
• 1 teaspoon olive oil
• 1/2 teaspoon chopped fresh mint
• 1 hard-cooked egg, chopped
• 1 garlic clove, halved
• 16 (1/2-inch-thick) slices diagonally cut French bread baguette (about 8 ounces), toasted
• 1 tablespoon olive oil

1. Combine chopped tomato, salt, and pepper in a bowl; stir well. Cover and chill 1 hour. Combine parsley and next 5 ingredients (parsley through egg) in a another bowl; stir well. Cover and chill 1 hour.
2. Rub cut sides of garlic over 1 side of each toasted bread slice. Combine tomato mixture and parsley mixture; stir well. Spoon 2 tablespoons tomato-parsley mixture onto each bread slice. Drizzle 1 tablespoon oil over crostini. Serve immediately.

tomato, salt, pepper, parsley, capers, tarragon, olive oil, fresh mint, egg, garlic, bread, olive oil

Taken from www.myrecipes.com/recipe/crostini-empoli (may not work)