Crostini with Sun-Dried Tomatoes


  • 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


  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.

Yield: 32 servings

Recipe credit: Pampered Chef