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
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 http://www.cooksister.com