Ingredients

1 cup sun-dried tomatoes in oil
1/2 cup pine nuts
1/2 cup olive oil
1/2 cup green onion, sliced
1 cup BelGioioso Romano cheese, grated
1 cup BelGioioso Parmesan cheese, shredded
24 slices crusty bread
Salt and pepper

Directions

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.