Olive Tomato Squares

Ingredients for Olive Tomato Squares

• 1/4 cup well-stirred prepared basil pesto

• 6 slices firm white sandwich bread, crusts discarded

• 80ml pitted Kalamata olives, slivered

• 60ml drained oil-packed sun-dried tomatoes, chopped

• 1 tablespoon chopped fresh parsley

How to make Olive Tomato Squares

Put oven rack in middle position and preheat oven to 204°C.

Spread 2 teaspoons pesto evenly on each slice of bread, then quarter each slice.

Toast bread squares on a baking sheet until undersides are golden, about 10 minutes.

Soak olives and tomatoes in warm water to cover 5 minutes, then drain well and toss with parsley. Mound on toasts.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.