Crostini With Sun Dried Tomatoes

Submitted by FootsieBear

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

Preheat 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 1 lxl7-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

Per Serving: Calories 109; Fat 5 g; Sodium 235 mg; Dietary Fiber 1 g