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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 24 |
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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 |
Directions:
1. Put oven rack in middle position and preheat oven to 400°F.
2. Spread 2 teaspoons pesto evenly on each slice of bread, then quarter each slice.
3. Toast bread squares on a baking sheet until undersides are golden, about 10 minutes.
4. Soak olives and tomatoes in warm water to cover 5 minutes, then drain well and toss with parsley. Mound on toasts.
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