Sun-Dried Tomato-Cheese Crostini (Anne) by
fresh baquette, cut in 40 1/2" slices 8 oz shredded swiss cheese 8 oz shredded asiago cheese 1 c mayo 3 oz sun-dried tomatoes, plumped in water (drained) 6 T butter 2 T fresh garlic, minced
Preheat oven to 350. Process 2 cheeses together in food processor until very fine. Add mayo. Add sun-dried tomatoes. Melt butter in small skillet and add garlic; saute but don't let garlic brown. Remove garlic residue and brush butter mixture on bread slices. Spread cheese mixture on bread and bake on cookie sheet until bubbly - 10 to 15 min.