Sun-Dried Tomato Crostini

• 1 ounce sun-dried tomato
• 14 cup kalamata olive, pitted
• 1 tablespoon capers
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 French baguette, cut into 1/2-inch slices
• 8 ounces fat free cream cheese, softened
• 2 tablespoons fresh basil, julienned

1. Pour boiling water over the sun-dried tomatoes in a heat-resistant bowl to hydrate.
2. Let stand for 2 minutes; drain.
3. Combine the sun-dried tomatoes, olives, capers, olive oil and garlic in a blender or food processor container.
4. Process until blended.
5. Arrange the bread slices in a single layer on a baking sheet.
6. Bake at 400 degrees for 8 to 10 minutes or until golden brown.
7. Spread the cream cheese on the bread slices.
8. Top with the tomato mixture and sprinkle with the basil.
9. Arrange the crostini on a serving platter.
10. Do not assemble the crostini until just before serving.

tomato, kalamata olive, capers, olive oil, garlic, cream cheese, fresh basil

Taken from www.food.com/recipe/sun-dried-tomato-crostini-463249 (may not work)