Crostini with Tomatoes and Olive Paste

Serve them with this salty olive paste layered with fresh Mozzarella cheese for a Mediterranean appetizer. In a food processor, make a smooth paste with 1 cup black olives, 2 tbsp capers (drained), 2 garlic cloves, 1 tsp finely chopped fresh thyme (or 1/2 tsp dried) and 2 tbsp extra virgin olive oil. To serve, spread crackers or crostini with olive paste and overlap layers of thinly sliced mozzarella cheese, basil and sliced yellow and red pear tomatoes.

-Ellen Ecker Ogden, author of From the Cook's Garden cookbook