Pesto & Tomato Crostini

Ingredients
- 1 loaf (8 oz.) Artisan Baguette
- 2 to 3 tbsp. Extra Virgin Olive Oil
- 1 package (7 oz.) refrigerated Pesto Sauce
- 8 small plum tomatoes (1 lb.), thinly sliced
- Shredded Parmesan cheese

Steps

1.Preheat oven to 350°. Cut baguette into thin slices; you will need about 36 slices. Arrange on rimmed baking sheet. Brush tops lightly with olive oil. Bake until lightly golden, 10 to 12 minutes.

2.Spread about 1 tsp. pesto sauce on each toast, making sure it covers edges. Top with a slice of tomato, cutting in half to fit, if necessary. Sprinkle with parmesan.

3.Broil about 3 in. from heat until cheese melts. Serve warm or at room temperature