SUN-DRIED TOMATO TOPPING FRENCH BREAD

By jarren

Ingredients

• 2 loaves French bread
• 1/4 cup olive oil
• 1 lb cream cheese
• 1/4 cup each of parsley, dill and cilantro
• 1/4 cup chopped green onions
• 18 pieces sun-dried tomatoes, re-hydrated in boiling water for 2 minutes, then drained
• 2 tbsp lemon juice
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp Tabasco sauce

Preparation

Step 1

Cut bread into 1/2" thick slices to make 40 pieces. Broil for 2 minutes. Turn and broil for another 2 minutes. Brush with olive oil.

In bowl, blend cream cheese, parsley, dill, cilantro, green onions, tomatoes, lemon juice, garlic, salt, pepper and Tabasco. Spread over bread slices (can be prepared to this point and refrigerated for 8 hours).

Bake at 400F for 5-7 minutes.