2 tspeach finely chopped cornichons,6 golden shallots, flat-leaf parsley and rinsed baby capers
Juice of 1 lemon
1 tspDijon mustard
To taste:Tabasco sauce
½ cup (loosely packed)flat-leaf parsley, coarsely torn
15 mlextra-virgin olive oil
1golden shallot, thinly sliced
1½ tsplemon juice
Preheat oven to 180C. Brush baguette slices with olive oil, season to taste and bake, turning once, until golden and crisp (5-7 minutes). Set aside to cool. Crostini will keep in an airtight container for 2 days.
For parsley salad, combine ingredients in a bowl, toss lightly to combine, set aside.
Combine remaining ingredients in a bowl, stir to combine, season to taste, pile onto crostini, top with parsley salad and serve.
This recipe is from the January 2011 issue of Australian Gourmet Traveller.