Kalamata Olive & Sun-Dried Tomato on Pesto Toasts
Makes 24 Hors d’Oeuvres
6 slices firm white sandwich bread, crusts removed
½ cup basil pesto, homemade or purchased, well-stirred
2/3 cup slivered Kalamata olives
½ cup chopped oil-packed sun-dried tomatoes, drained on paper towels
2 tablespoons chopped fresh flat leaf parsley
1. Preheat oven to 400 degrees F. Line 2 baking sheets with aluminum foil.
2. Spread about 1 tablespoon pesto on each slice of bread, then quarter each slice.
3. Toast bread squares on baking sheet until undersides are golden, about 8 minutes.
4. Combine olives and tomatoes in a medium bowl and cover with warm water. Soak about 5 minutes, then drain well and mix in parsley.
5. Spread about 1 teaspoon additional pesto on each toast square and mound the olive tomato mixture on top. Serve.
Note: There may be pesto and tomato olive mixture left over. Make more toasts for yourself the next day. Enjoy.