Herbed seafood on toast

1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon snipped fresh chives
1 tablespoon snipped fresh basil
1 tablespoon snipped fresh mint
1 teaspoon bottled minced garlic
8-ounces peeled, deveined, and cooked shrimp, coarsely chopped
6-ounces frozen crabmeat, thawed and drained, or one 6-ounce can crabmeat, drained, flaked, and cartilage removed
1 cup chopped plum tomatoes
1/2 cup finely chopped onion
1 8-ounce loaf baguette-style French bread
2 tablespoons olive oil
Freshly ground pepper
Fresh basil or chives (optional)

1. Stir together the 1 tablespoon olive oil, lemon juice, chives, basil, mint, and garlic in a mixing bowl. Add shrimp, crab, tomatoes, and onion; toss to coat.
2. Cut the bread into 48 thin slices; brush one side of each slice with some of the 2 tablespoons olive oil; sprinkle lightly with pepper.
3. Arrange bread slices, brushed side up, on a baking sheet. Broil 3 to 4 inches from heat for 1 to 2 minutes or until toasted. Arrange on a serving platter with oiled sides up. If desired, spoon seafood mixture on each slice. Garnish with fresh basil or chives, if desired. Serve the appetizers at once. Makes 48 appetizers.