2 cups (500 ml) seeded and diced tomatoes (about 3 tomatoes)

1/2 cup (125 ml) crumbled feta

1/4 cup (60 ml) oil-packed black olives, drained, pitted and chopped

2 tablespoons (30 ml) finely chopped fresh chives

2 tablespoons (30 ml) olive oil

24 slices baguette, 1/2 inch (1 cm) thick, toasted

Salt and pepper

In a bowl, combine the tomatoes, feta, olives, chives and oil. Season with salt and pepper.

Brush the toasts with olive oil. Spoon the tomato mixture on top.

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