
Olive Tomato Squares
['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']

Put oven rack in middle position and preheat oven to 400°F.
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.
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