2 cups cherry tomatoes, halved
½ cup kalamata olives, halved
2 green onions, finely sliced on a bias
½ cup packed fresh mint leaves, very finely sliced
2 tablespoons olive oil
Kosher salt
12 slices of baguette
2 tablespoons fruity green olive oil
1 garlic clove


Preheat the oven to 350 degrees. Place the crostini slices on a sheet pan and drizzle with olive oil. Bake for 10 minutes until golden. Rub each toasty slice with the garlic clove and set aside.

In a medium bowl, combine the cherry tomatoes, olives, green onions, fresh mint and olive oil. Gently toss together and then season to taste with kosher salt.

Spoon generous amounts of the Tomato Olive Mint mixture onto the toast and serve on a platter.

Serves: 4

Credits: Heather Christo