Sun-Dried Tomato Toasts

• 18 thin baguette slices
• Extra-virgin olive oil, for brushing
• 1/4 cup sun-dried tomato pesto
• 1/4 cup freshly grated Parmigiano-Reggiano

1. Preheat the broiler and position a rack 8 inches from the heat.
2. Brush the baguette slices on both sides with oil and arrange on a baking sheet.
3. Broil for about 1 minute, turning once, until lightly toasted on both sides.
4. Spread the pesto on the toasts and sprinkle with the cheese.
5. Broil for about 1 minute, until lightly browned and sizzling, shifting the pan once halfway through.
6. Serve the toasts right away.

extravirgin olive oil, tomato pesto, freshly grated parmigianoreggiano

Taken from www.foodandwine.com/recipes/sun-dried-tomato-toasts (may not work)