Sun-Dried Tomato and Parmesan Spread on Sourdough Crostini

2 cups sun-dried tomatoes
8 oz. chunk Parmesan cheese
1 cup extra-virgin olive oil
Freshly ground black pepper
1 20-inch sourdough baguette or other long thin loaf of bread

To make spread, place Parmesan in food processor and pulse until coarsely grated. Add sun-dried tomatoes and process until coarsely chopped. With processor still running, add olive oil in a steady stream and process until well combined but still slightly chunky. Season with freshly cracked pepper. Makes about 2-1/2 cups. To make crostini, preheat oven to 275 degrees F. Cut baguette into 1/2-inch slices and toast in oven until dry and crispy, about 45 minutes to an hour.

To assemble, spread about two tsp. onto one half of crostini, leaving plenty of room for picking up.

Makes about 40 pieces

Recipe used with permission from Janine MacLachlan, chef and owner of The Rustic Kitchen cooking school in Chicago, IL.