Crostini with Sun-Dried Tomatoes

Yield: 32 servings

Ingredients

• 1 (6 ounce) jar oil-pack sun-dried tomatoes
• 1 (16 ounce) baguette, cut into 1/2 inch slices
• 1/2 cup chopped fresh parsley
• 5 ounces Romano cheese, grated
• 5 ounces Parmesan cheese, grated

Instructions

1. Heat the broiler. Drain the sun-dried tomatoes, reserving the oil.
2. Chop the tomatoes. Brush 1 side of each baguette slice with the reserved oil. Arrange the slices oiled side up in a single layer on an 11 x 17 inch baking sheet. Broil until light brown.
3. Sprinkle with the sun-dried tomatoes, parsley, Romano cheese and Parmesan cheese.
4. Broil just until the cheese starts to melt.
5. Serve immediately or at room temperature.

Attribution

Recipe credit: Pampered Chef