- Preheat broiler. In a medium bowl stir together 1 tablespoon of the olive oil, the chives, the 1 tablespoon basil, the lemon juice, and garlic. Add tomatoes and onion; toss to coat. Season to taste with salt and pepper. Set aside.
- Cut the bread into 36 slices. Arrange bread slices on two large baking sheets. Lightly brush one side of each slice with some of the remaining 2 tablespoons olive oil. Broil bread, one pan at a time, 3 to 4 inches from the heat for 2 to 3 minutes or until toasted, turning once.*
- To serve, use a slotted spoon to spoon tomato mixture onto the oiled side of each toast slice. If desired, garnish with additional fresh basil. Serve within 30 minutes.
From the Test Kitchen
Bread slices may be toasted up to 1 day ahead. Store in an airtight container at room temperature.
Prepare as above, except decrease tomatoes to 1 cup. Add 6 ounces lump crabmeat or 6 ounces peeled, deveined, cooked shrimp, coarsely chopped; and 1 tablespoon snipped fresh dill to the tomato mixture.
Prepare as above, except substitute snipped fresh thyme for the chives, snipped fresh oregano for the basil, and decrease tomatoes to 1 cup. Add one 15-ounce can cannellini beans, rinsed and drained, to the tomato mixture. Drizzle assembled toasts with an additional 2 tablespoons olive oil. Garnish with additional snipped fresh thyme or oregano.
- Per serving:
- 31 kcal cal.,
- 1 g fat
- 1 g monounsatured fat),
- 50 mg sodium,
- 4 g carb.,
- 1 g sugar,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet