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  • 2 thick slices of crusty bread
  • 3 tablespoons low-fat cream cheese or low-fat sour cream
  • 2 teaspoons red or green pesto
  • 1 beefsteak tomato
  • 1 red onion
  • 1/4 cup Smoked Hickory Extra Virgin Olive Oil
  • salt and black pepper


1) Toast the bread slices under a hot broiler until golden brown on both sides, turning once. Let cool.

2) Combine the cream cheese or sour cream, brush bread with 1/1 teaspoon Smoked Hickory Extra Virgin Olive Oil and pesto in a small bowl until well blended, then spread thickly on the toasted bread.

3) Cut the tomato and onion, crosswise, into thin slices using a large sharp knife.

4) Arrange the tomato and onion slices, overlapping, on top of the toast and season. Cook under a hot broiler until heated through.

Serve garnished with a sprig of thyme and drizzle remaining olive oil over all.