15 ml olive oil 1 tbsp
15 ml lemon juice 1 tbsp
15 ml chives, snipped 1 tbsp
15 ml fresh basil, snipped 1 tbsp
15 ml fesh mint, snipped 1 tbsp
5 ml garlic clove, minced 1 tsp
250 g can crabmeat, 8 oz
250 g cooked shrimp, peeled, deveined & chopped 8 oz
250 ml tomatoes, chopped 1 cup
125 ml onion, finely chopped 1/2 cup
1 loaf french bread or baguette
50 ml olive oil 4 tbsp
pepper
chives
In a mixing bowl; stir together olive oil, lemon juice, chives, basil, mint and garlic. Add crabmeat, shrimp, tomatoes and onions; toss to coat. Cut the bread into 48 thin slices; brush one side of each slice with some of the olive oil; sprinkle lightly with pepper. Arrange bread, brushed side up, on baking sheet. Broil 3 to 4 inches (7 – 10 cm) from heat for 1 to 2 minutes until toasted. Turn and broil other side until toasted. Arrange, oiled side up, on a serving platter; spoon seafood mixture on top. Garnish with fresh chives.
Serves 12