Tri-Colored Pesto Tea Sandwiches
INGREDIENTS
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Yields 24 mini sandwiches
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Ingredients
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•24 slices white bread
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Pesto:
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•2 cups basil, plus extra for garnish
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•1 clove garlic, chopped
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•1/2 cup pecorino romano or parmesan cheese, grated
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•1/2 cup extra-virgin olive oil
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•1/4 cup pine nuts
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Tapenade:
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•8 oz. pitted kalamata olives, plus extra for garnish
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•1 anchovy fillet
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•2 tablespoons extra-virgin olive oil
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•1 tablespoon freshly squeezed lemon juice
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•1/2 tablespoon capers
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Roasted Pepper Pesto:
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•1 red bell pepper, roasted, skin removed
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•6 oz. green olives, pitted
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•2 cloves garlic
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•1/2 cup extra-virgin olive oil
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•1/2 teaspoon red pepper flakes
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•salt and pepper, to taste
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