½-inch thick slices of French baguette
¼-½ cup pitted Kalamata olives, minced
1-2 bunches radishes, trimmed and thinly sliced
1 bunch fresh thyme, leaves only
zest of 1 lemon
Sea salt and freshly ground black pepper
1. Set the broiler rack 4 inches from the heating element.
2. Lay the bread slices on an ungreased baking sheet. Broil until the edges just turn golden brown, 1-2 minutes, watching carefully. Flip and broil the other side for 30 seconds to 1 minute. Cool to room temperature.
3. Spread each crostini with butter and top with olives and radishes. Sprinkle with thyme leaves, lemon zest, salt and pepper. Finish with a thin drizzle of olive oil.
Makes about 18 crostini (if using a half baguette)