CROSTINI
1 CUP BLACK OLIVES
2 TBS CHOPPED SHALLOT OR ONION
2 TBS CAPERS, RINSED
1/4 TSP DRIED THYME
2 TBS EXTRA-VIRGIN OLIVE OIL
2 TO 3 TSP LEMON JUICE OR WINE VINEGAR
16 THIN SLICES OF BREAD, CUT A LITTLE LESS THAN 1/4" THICK
1 OR 2 CLOVES GARLIC, CUT IN HALF
16 SMALL RIPE, FIRM TOMATOES
FRESH BASIL LEAVES
FRESHLY GROUND PEPPER
COMBINE OLIVES, SHALLOT OR ONION, CAPERS, THYME AND OLIVE OIL IN A FOOD PROCESSOR. PROCESS TO PRODUCE A SMOOTH OR TEXTURED PASTE, WHICHEVER YOU PREFER. STIR IN LEMON JUICE OR VINEGAR TO TASTE. SET MIXTURE ASIDE. TOAST BREAD ON BOTH SIDES AND IMMEDIATELY RUB WITH GARLIC. SPREAD A THIN LAYER OF OLIVE PASTE AND TOP WITH A FEW SLICES OF TOMATO. PUT A FEW BASIL LEAVES BETWEEN THE TOMATOES. PEPPER GENEROUSLY AND SERVE. SERVES 16 = 97 CALORIES