- 1 Cup Sun-Dried Tomatoes in oil
- ½ Cup Pine Nuts
- ½ Cup Olive Oil
- ½ Cup Green Onion, sliced
- 1 Cup BelGioioso Romano Cheese, grated
- 1 Cup BelGioioso Parmesan Cheese, shredded
- 24 Slices Crusty Bread
- Salt and pepper
- Preheat oven to 400˚F.
- Chop tomatoes coarsely.
- Toast pine nuts in olive oil.
- Mix tomatoes, nuts, onions, cheese and spices.
- To assemble, spread 1-2 tablespoons of topping on each slice of bread.
- Bake for 6-8 minutes or until golden brown. Serve immediately.