Olive Tomato Squares Recipe

Olive Tomato Squares Recipe

  • 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
  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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