Sun-Dried Tomato and Bacon Bruschetta

 

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

• 1 Heat oven to 400°. Place bread slices in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch.
• 2 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.
• 3 Top bread slices with tomatoes, bacon and cheese. Bake about 5 minutes or until cheese is melted. Sprinkle with parsley. Serve warm.