Crostini With Sun Dried Tomatoes
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.
Yield: 32 servings
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