Smoked Bocconcini And Tomato Olive Salsa Canapes Food
SMOKED BOCCONCINI AND TOMATO-OLIVE SALSA CANAPES
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.
Yield Makes about 60 canapés
Number Of Ingredients 13
Steps:
- 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.
- 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.
- Top each toast with a mozzarella slice and some salsa and garnish with parsley. Canapés may be made 1 hour ahead and chilled, covered.
- Serve canapés at room temperature.
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