1 tbsp olive oil
1 tbsp lemon juice
1 tbsp snipped fresh chives
1 tbsp snipped fresh basil
1 tbsp snipped fresh mint
1 tsp bottled minced garlic
6 oz crabmeat
8 oz cook shrimp
1 cup chopped plum tomatoes
1/2 cup finely chopped onion
1 (8 oz) loaf baguette
In a mixing bowl stir together the 1 tablespoon olive oil, lemon juice, snipped chives, basil, mint, and garlic. Add crabmeat, shrimp, plum tomatoes, and onion; toss to coat.
Cut the bread into 48 thin slices. Brush 1 side of each slice with some of the 2 tablespoons olive oil; sprinkle lightly with pepper. Arrange bread, brushed side up, on baking sheet. Broil 3 to 4 inches 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. If desired, garnish with additional chives. Serve at once.
