Yield: 4 servings
|6 ounces||(2 jars) sun-dried tomatoes|
|2||Garlic clove(s), minced|
|2 tablespoons||Grated Parmesan cheese|
Cut the baguette into -inch-thick slices. Brush one side with olive oil and broil until the bread is golden and crisp.
Pure the sun-dried tomatoes with their oil in a food processor or blender. Add the minced garlic and season to taste with freshly grated Parmesan cheese. Spread the pure on the baguette slices and garnish with fresh basil.
Vincent's Cookbook by Vincent Guerithault ISBN 0-89815-566-5 pg 16 Submitted By DIANE LAZARUS On 07-14-95