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

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