Smoked Bocconcini and Tomato-Olive Salsa Canapes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 60 |
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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:
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 |
Directions:
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.
2. Make salsa: 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.
3. To assemble canapés: Top each toast with a mozzarella slice and some salsa and garnish with parsley. Canapés may be made 1 hour ahead and chilled, covered.
4. Serve canapés at room temperature.
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