Herbed Seafood Bruschetta

can (6 ounces) crabmeat, drained, cartilage removed and flaked

can (4 to 4 1/2 ounces) shrimp, rinsed and drained

medium roma (plum) tomatoes, seeded and chopped ( 1/2 cup)

1/3

cup chopped sweet onion

tablespoon chopped fresh chives

tablespoon chopped fresh basil leaves

tablespoon chopped fresh mint leaves

tablespoon olive or vegetable oil

tablespoon lemon juice

teaspoon finely chopped garlic

baguette (about 36 inches), cut into 36 slices

tablespoons olive or vegetable oil

Freshly ground pepper to taste

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1

Mix all ingredients except baguette, 3 tablespoons oil and the pepper. Cover and refrigerate at least 1 hour to blend flavors but no longer than 24 hours.
2

Place baguette slices on cookie sheet. Brush with some of the 3 tablespoons oil; sprinkle with pepper. Broil with tops 4 to 6 inches from heat 1 to 3 minutes or until light golden brown; turn. Brush with remaining oil; sprinkle with pepper. Broil 1 to 3 minutes longer or until light golden brown.
3

Place seafood mixture in bowl. Arrange bowl and toasted baguette slices on serving platter.

Instead of letting guests assemble the bruschetta, you can spoon the seafood mixture onto the toasts and garnish each with a sprig of fresh mint.
Toast slices for bruschetta up to 1 day ahead. Cool and store in airtight container at room temperature.
You can substitute 3 tablespoons chopped fresh chives or basil rather than using 1 tablespoon each of chives, basil and mint.