Sundried Tomato Basil Pesto Canapes

• 1/2 loaves French Or Italian Bread
• 4 ounces, weight Jar Sun-dried Tomatoes Packed In Oil
• 8 ounces, weight Brick Cream Cheese, Softened At Room Temperature
• 1/2 teaspoons Kosher Salt
• 1/2 teaspoons Coarsely Ground Black Pepper
• 4 ounces, weight Jar Basil Pesto

1. Preheat broiler.
2. Slice the baguette as thinly as humanly possible.
3. Place slices in a single layer on an ungreased baking sheet and broil for 1 minute or until nicely browned (dont wander off!
4. They go from barely toasted to BURNT in an eyeblink!).
5. Flip slices and broil another 30-60 seconds or until the other side is browned a bit.
6. Remove slices from the baking sheet and set aside.
7. Lightly drain sun-dried tomatoes.
8. Leave a bit of oil clinging to the tomatoes for extra flavor.
9. If tomatoes did not come pre-chopped, coarsely chop tomatoes in a food processor.
10. Scrape out the chopped tomatoes into a small bowl, leaving some bits and oil behind for the next step.
11. Place cream cheese in the processor bowl.
12. Process until softened up and it looks almost like frosting.
13. Add salt and pepper, then process another 10-15 seconds or until the flavored oil and spices are evenly incorporated.
14. Spread about 1/2 teaspoon of cream cheese mixture on each toasted slice of bread, then 1/2 teaspoon of sun-dried tomato.
15. Top with 1/2 teaspoon of pesto.
16. Arrange decoratively on a serving platter.
17. Serve immediately, or cover tightly and refrigerate up to a few hours.

loaves, tomatoes, cream cheese, kosher salt, black pepper, basil pesto

Taken from tastykitchen.com/recipes/appetizers-and-snacks/sundried-tomato-basil-pesto-canapes/ (may not work)