SALAD TARTS

24 slices of white bread

1/3 cup of olive oil

1 small clove of garlic, crushed

250g grape tomatoes

75g kalamata olives pitted and halved

1 roasted red capsicum seeded and finely chopped

1 table spoon of capers drained and rinsed

2 tablespoons of red wine vinegar
24 basil leaves.

· Preheat oven to 190 C
· Using a rolling pin, flatten bread slices on a chopping board
· Cut out 24 rounds from bread slices using a 7 cm pastry cutter
· Combine ¼ cup oil and garlic in a small bowl. grease 12 hole 5cm tart tin trays with oil mixture
· Press bread rounds into the tart tins then using the bottom of a small glass press down firmly on bread to fit into the base and corners
· Brush generously with oil mixture and bake for 20 minutes or until golden set aside and cool
· Combine tomatoes , olives roasted capsicum capers vinegar and remaining oil in a bowl and season with salt and pepper
· Just prior to serving line the bread cases with basil leaves then as a spoonful of tomatoes filling and serve,