Bruschetta Marinara

16 12-inch baguettes
1 cup olive oil
Contadina Deluxe Marinara Sauce
2 cups grated Parmesan cheese
2 cups chopped fresh basil

Cut French brad baguettes into 1-inch slices. Using olive oil, brush ach slice with oil; broil until slightly golden. Ladle Contadina Deluxe Marinara Sauce over each toast and sprinkle with 1/2 teaspoon grated Parmesan cheese; broil until cheese is melted. Garnish each piece with 1/2 teaspoon chopped fresh basil.

Makes 64 servings, 3 slices per serving