Name: Olive Tomato Squares
Cook time: 15 min
Total time: 25 min
Yield: Makes 24 hors d'oeuvres
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

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Olive Tomato SquaresRomulo Yanes

Recipe information

Total Time
25 min
Yield
Makes 24 hors d'oeuvres

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

Preparation

Step 1
Put oven rack in middle position and preheat oven to 400°F.
Step 2
Spread 2 teaspoons pesto evenly on each slice of bread, then quarter each slice.
Step 3
Toast bread squares on a baking sheet until undersides are golden, about 10 minutes.
Step 4
Soak olives and tomatoes in warm water to cover 5 minutes, then drain well and toss with parsley. Mound on toasts.

TagsToast Sandwich Mediterranean Sun-Dried Tomato Tomato Vegetable Olive Starter Snack Vegetarian 30 Minutes or Less Easy 5 Ingredients or Fewer Gourmet

Recipe notes

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