Ingredients
24
slices (1/2-inch-thick) baguette-style French bread (from 10-ounce loaf)
1/2
cup julienne-cut sun-dried tomatoes packed in oil
1/2
cup chopped cooked bacon
3/4
cup finely shredded Fontina cheese (2 ounces)
1/4
cup finely chopped fresh parsley
Preparation
Heat oven to 400°. Place bread slices in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch.
Place tomatoes in strainer over small bowl; press tomatoes to drain oil into bowl (2 to 3 tablespoons oil is needed). Brush oil on bread. Bake 5 to 7 minutes or until crisp.
Top bread slices with tomatoes, bacon and cheese. Bake about 5 minutes or until cheese is melted. Sprinkle with parsley. Serve warm.
