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
- Put oven rack in middle position and preheat oven to 400°F.
- Spread 2 teaspoons pesto evenly on each slice of bread, then quarter each slice.
- Toast bread squares on a baking sheet until undersides are golden, about 10 minutes.
- Soak olives and tomatoes in warm water to cover 5 minutes, then drain well and toss with parsley. Mound on toasts.
