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Sun-Dried Tomato Appetizer

When company is coming I like to have everything ready as early as I can. While it doesn’t always work out like that, this is one recipe I can start early in the day. I usually cut and toast the bread in the morning, but don’t put the pesto on for toasting until our friends arrive.

To prep the sun-dried tomatoes and olives, all you’ll need is a sharp paring knife. Cutco’s 4" Gourmet Paring Knife worked perfectly.

For slicing the baguette, use a sharp bread knife. I like Cutco’s 7-3/4" Petite Slicer for the job since its blade is a little shorter, making it great for smaller loaves of bread.

The sweet-tart flavor of the sun-dried tomatoes, paired with the pesto and olives makes this a flavor-packed starter.

Sun-Dried Tomato Appetizer

Print Recipe


  • 1 baguette loaf
  • 1/2 cup pesto, divided (use more depending on taste)
  • 2/3 cup Kalamata olives, slivered
  • 1/2 cup oil-packed and drained sun-dried tomatoes, chopped
  • 2 tablespoons fresh Italian parsley, finely chopped


  1. Heat oven to 400 degrees F, with rack in center position.
  2. Cut the bread on angle into 1/2-inch slices.
  3. Toast the bread on both sides until lightly browned.
  4. Spread each bread slice with about 1-2 teaspoons of pesto.
  5. Bake prepared bread about 10 minutes.
  6. Mix olives and tomatoes together and toss with parsley.
  7. Place a spoonful of tomato mixture on bread.

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