1/2 C. tomatoes
1/4 C. fresh basil, thinly sliced
2 T. feta
1/4 C. flaked smoked Alaska king salmon (1 Can Captain Jim's)
12 slices baguette, cut on the bias 1/2 inch thick
1/4 C. extra virgin olive oil
Preheat oven to 400. Combine the tomatoes, basil, feta and salmon in a small bowl. Set aside. Brush each slice of bread on both sides with olive oil. Place slices of bread on a cookie sheet and toast in the oven until well browned and crisp. Remove from oven and let cool to room temperature. Top each slice of toast with an equal amount of salmon mixture.