Let's talk about my love for this appetizer, shall we?
I always get nervous to make dishes with sundried tomatoes because I think of the episode of Friends where Monica bonds with a very handsome chef over the outdated sundried tomato.
"What's up with the sundried tomatoes? What is this, 1985?"
Also, I haaaaaaaaate olives. Hate. Loathe. Makes me feel like a bad food person because I hate them so much. But I ams what I ams and what I is is an olive hater.
But this dish has changed me. I served these little nuggets of wonder when I catered the Fashion Designer event. They are super easy to whip up (you can use pre-made basil pesto if you are short on time) and taste like the most awesome pizza bite you have ever tasted (if you are lactose intolerant, because really, pizza is best with tons of cheese) but are much more elegant.
I'm in love.
Make sure you use a soft bread, don't toast it too too much, and next time, I would make thinner slices of bread. Also, use best quality ingredients, because this dish could be quite salty if you are using the cheapy stuff.
Great, great appetizer. Do make.
Click here for the recipe.