Crostini with Sun-Dried Tomatoes

Source: The Pampered Chef

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

Heat the broiler. Drain the sun-dried tomatoes, reserving the oil. 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. Sprinkle with the sun-dried tomatoes, parsley, Romano cheese and Parmesan cheese. Broil just until the cheese starts to melt.

Serve immediately or at room temperature.

Makes 32 servings.