Sun-dried Tomato Crostini

Sun-dried Tomato Crostini

1 small loaf French bread, sliced ½-inch thick
1 tablespoon olive oil
3 ounces sliced prosciutto, cut into pieces
½ cup sun-dried tomatoes in oil, chopped
1 cup shredded cheese such as fontina, mozzarella or white cheddar

Preheat oven to 375° F.
Place bread slices on bottom of 9" x 13" FRENCH WHITE Baking Dish. Brush
with oil. Bake 10 minutes.
Place piece of prosciutto on toasted bread. Layer with 2 teaspoons sun-dried
tomatoes, then 1 tablespoon cheese. Repeat with remaining bread slices.
Bake 5 minutes or until cheese melts.