Olive Tomato Squares
Delicious Mediterranean-inspired appetizer squares made with crusty white bread topped with basil pesto, Kalamata olives, and sun-dried tomatoes. Perfect for entertaining!
6 servings
30 min
Ingredients
- •¼ cup well-stirred prepared basil pesto
- •6 slices firm white sandwich bread, crusts discarded
- •⅓ cup pitted Kalamata olives, slivered
- •¼ cup drained oil-packed sun-dried tomatoes, chopped
- •1 tablespoon chopped fresh parsley
Cooking Instructions
- 1.
Put oven rack in middle position and preheat oven to 400°F.
10 min
- 2.
Spread 2 teaspoons pesto evenly on each slice of bread, then quarter each slice.
5 min
- 3.
Toast bread squares on a baking sheet until undersides are golden, about 10 minutes.
10 min
- 4.
Soak olives and tomatoes in warm water to cover 5 minutes, then drain well and toss with parsley. Mound on toasts.
5 min
