This was a last minute thought when a few unexpected guests dropped by for some holiday cheer (don't you just love when that happens?).
The original recipe from Gourmet calls for sun dried tomatoes.
I don't like sun dried tomatoes, never did.
I buy these very good semi dried tomatoes in a jar from Italy packed in oil, so when a recipe calls for those shriveled up, bitter, so called sun dried "tomatoes", I substitute these pomodoraccio instead.
I had Pepperidge Farm white bread in the freezer, but if you are planning to make this recipe (with more than 2 hour's notice!), then I would suggest buying a nice pullman loaf, or very high quality white bread.
The better the bread, the better this recipe will be.
But even with the store bought packaged stuff, this still managed to come out GREAT.
Olive & Tomato Squares: (makes 12 if you cut them on the diagonal, makes 24 if you are using larger slices and quartering the slices)
1/4 cup of store bought basil pesto
6 slices of good quality white bread, crusts removed
1/4 cup of roasted tomatoes (or sun dried tomatoes REhydrated in water for 5 minutes), chopped
1/4 cup Kalamata olives, slivered
fresh chopped parsley
With a flat knife, spread a layer of basil pesto on each crustless slice of bread.
Cut in halves or quarters, depending on the size of the bread.
Arrange pesto slices on a baking sheet and bake at 400F for 8 minutes,so bottom of toasts are crisp.
While toasts are baking, mix chopped dried tomatoes and olives in a bowl.
*if you are using sun dried tomatoes, make sure you have plumped them up in some water first.
Remove toasts from oven and spoon a dollup of tomato olive mixture on top.
Sprinkle with chopped parsley and serve!
How could something so simple be so good?
It just is.