Olive-Orange-Mint Appetizer Toasts

Entered for safekeeping, from NY Times Magazine, 11/10/13. If you have fresh mint handy for the holidays, I envy you. These toasts combine sweet, salty, and mint, with a touch of savory. The ingredient quantities are approximated, you may need more.

• Ready In: 14 mins
• Serves: 8

Ingredients

• TOASTS

• 1  baguette, sliced diagonally in 1/3-inch thick slices
• 4 -8  teaspoons olive oil, for basting
•  salt, to taste

• TOPPINGS

• 8  teaspoons Dijon mustard
• 8  teaspoons mascarpone cheese
• 8 -12  teaspoons oil-cured black olives, chopped
• 1  orange, peeled and sectioned and pith and membrane removed
• 4  teaspoons of fresh mint, finely chopped

Directions

1. Preheat oven to 350 degrees F.
2. Make Toasts: Brush baguette slices with olive oil, and season with salt. Toast in oven until golden and crisp.
3. Spread Dijon mustard on toasts, then mascarpone cheese.
4. Top with chopped oil-cured olives, an orange segment (pith and membrane removed), and finely chopped fresh mint.