Olive Tomato Toasts
These are the ultimate finger food. Each one is a bite-sized bonzana of flavor and texture. The Parmesan cheese melts and melds with the other pesto ingredients when the bread is toasted. The result is a delicate pesto toast topped with the intense flavors of Kalamata olives and sun-dried tomatoes.
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
Instructions
Put oven rack in middle position and preheat oven to 400°F.
Soak olives and tomatoes in warm water to cover 5 minutes, then drain well and toss with parsley.
Spread 2 teaspoons pesto evenly on each slice of bread, then quarter each slice. Toast bread squares on a baking sheet lined with a Silpat® baking mat until undersides are golden, about 10 minutes.
Mound olive-tomato-parsley mixture on pesto toasts. Serve immediately.