Sun-dried tomato pesto & olive crostini (makes about 15)

This is one of my finger food standbys made from things I almost always have lying around the kitchen - so delicious you'd never guess that they are emergency snacks!

1 small baguette
about 4 Tbsp sun-dried tomato pesto
about  20 green olives, stone removed
olive oil
parsley to garnish


Slice the baguette into 1cm thick slices.  Brush each with a little olive oil.  Place on a baking sheet under a medium grill and toast until golden and crisp. While they are toasting, slice each olive into 3 or 4 slices.

Remve bread from the oven and allow to cool a little.  Spread each slice with a generous amount of pesto and top with a couple of olive slices.  Serve garnished with chopped parsley.

Another great recipe from
© J Horak-Druiff 2010