Smoked Bocconcini and Tomato-Olive Salsa Canapes

• 1 baguette (about 16 inches long and 1 inches in diameter)
• 3 tablespoons extra-virgin olive oil
• 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

1. Preheat oven to 325F.
2. Cut baguette crosswise into 1/4-inch-thick slices and arrange in one layer on a large baking sheet.
3. Lightly brush slices with oil and season with salt.
4. Toast slices in middle of oven 15 minutes, or until golden, and transfer to a rack to cool completely.
5. Toasts may be made 4 days ahead and kept in a sealable plastic bag at room temperature.
6. Seed tomatoes and cut into 1/4-inch dice.
7. Pit and chop olives.
8. Finely chop parsley and shallot.
9. In a bowl stir together all salsa ingredients and salt to taste.
10. Lightly rub toasts with garlic cloves.
11. If using bocconcini, cut into 1/4-inch-thick slices.
12. Top each toast with a mozzarella slice and some salsa and garnish with parsley.
13. Canapes may be made 1 hour ahead and chilled, covered.
14. Serve canapes at room temperature.

baguette, extravirgin olive oil, tomatoes, black olives, parsley, shallot, lemon juice, extravirgin olive oil, freshly ground black pepper, garlic, bocconcini, flatleafed parsley

Taken from www.epicurious.com/recipes/food/views/smoked-bocconcini-and-tomato-olive-salsa-canapes-100689 (may not work)