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Olive and Sun-dried Tomato Toasts

Olive and Sun-dried Tomato Toasts

Ingredients

  • 12 slices of good French bread – sliced on an angle and about ½” thick
  • ¼ cup butter – melted
  • ¼ cup good olive oil
  • 2 large garlic cloves – finely chopped or through a garlic press
  • ½ cup kalamata olives - finely chopped
  • ¼ cup sun-dried tomatoes – finely chopped
  • ¼ cup fresh parsley – finely chopped
  • ½ cup (or morgrated parmesan cheese

Instructions

  1. Lay your bread slices out on a foil lined baking sheet. If you are grilling, then preheat your grill to about 400°. No need to preheat your oven as you’ll be using the broil.
  2. In a bowl combine the melted butter, olive oil, garlic, kalamata olives, sun-dried tomatoes and parsley.  Stir and then evenly spoon over the bread slices. You don’t want to be sparse here with your toppings…each bite should have a good mix of all the flavors!
  3. Sprinkle each slice with the parmesan cheese. Go ahead and add more than just the ½ cup if you really like cheese!
  4. To Grill: slide the foil off your baking sheet and onto your grill rack not over direct flame (or the bottom will get way too charred).  Close your grill for 5-7 minutes or until the cheese has melted. If you want your bread a little more toasty you can slide your tinfoil over a flame for the last minute or so. But watch carefully as the bottom will brown then burn quickly!
  5. Oven Method: Transfer your cookie sheet to the top rack of your oven.  Turn on your broil to high and broil for 4 minutes. Check on your toasts and add another minute if needed to get them nice and melted and toasty brown!