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Ingredients

• 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

Description

This Recipe Is Courtesy Of Paola's Cooking School At Podere Le Rose. Wait Until You're Ready To Assemble The Crostini To Combine The Tomato And Parsley Mixtures.

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