Active Time

　　15 min

　　Total Time

　　25 min

　　

Ingredients

Makes 24 hors d'oeuvres

　　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

　　

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.