Olive Tomato SquaresRomulo Yanes
Recipe information
Total Time
25 min
Yield
Makes 24 hors d'oeuvres
Ingredients
1
/4 cup well-stirred prepared basil pesto
6
slices firm white sandwich bread, crusts discarded
1
/3 cup pitted Kalamata olives, slivered
1
/4 cup drained oil-packed sun-dried tomatoes, chopped
1
tablespoon chopped fresh parsley
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Preparation
Step 1
Put oven rack in middle position and preheat oven to 400°F.
Step 2
Spread 2 teaspoons pesto evenly on each slice of bread, then quarter each slice.
Step 3
Toast bread squares on a baking sheet until undersides are golden, about 10 minutes.
Step 4
Soak olives and tomatoes in warm water to cover 5 minutes, then drain well and toss with parsley. Mound on toasts.