Serves 4-8
Ingredients:
1 loaf Italian bread, sliced
3 tbsp. Roasted Garlic Olive Oil
Basil Pesto Toasts:
1/2 cup Basil Pesto
1/2 cup Garlic Stuffed Olives, halved
1/2 cup cherry tomatoes, halved
1/2 cup fresh mini mozzarella
1/4 cup marinated sun-dried tomatoes, sliced
1/4 cup fresh basil, chopped
Pinch black pepper
Drizzle of Roasted Garlic Olive Oil and Sicilian Lemon Balsamic
Artichoke Pesto Toasts:
4 oz. cream cheese, softened
1/2 cup Artichoke Pesto
1/2 cup sautéed spinach
1/2 cup Blue Cheese Stuffed Olives, halved
3 tbsp. grated parmesan
Pinch crushed red pepper flakes
Drizzle of Roasted Garlic Olive Oil and Sicilian Lemon Balsamic
Instructions
Preheat oven to 400°F and line a large baking sheet with aluminum foil. Drizzle the sliced loaf with olive oil and place in the oven.
Bake for 10-12 minutes or until the bread is lightly golden and crisp. Remove from the oven and set aside to cool.
Spread half of the bread slices with basil pesto to make the basil pesto toast. Top each with olives, cherry tomatoes, mozzarella, and sun-dried tomatoes. Sprinkle with basil and black pepper, and drizzle the toast with olive oil and balsamic before serving.
Spread half of the bread slices with cream cheese to make the artichoke pesto toast. Top the cream cheese with artichoke pesto, sautéed spinach, and olives. Sprinkle the toasts with parmesan and red pepper flakes, and drizzle the toasts with olive oil and balsamic before serving.
