24 slices (1/2-inch-thick) baguette-style French bread (from 10-ounce loaf)
1/2 cup julienne-cut sun-dried tomatoes packed in oil
1/2 cup chopped cooked bacon
3/4 cup finely shredded Fontina cheese (2 ounces)
1/4 cup finely chopped fresh parsley
Heat oven to 400°. Place bread slices in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Place tomatoes in strainer over small bowl; press tomatoes to drain oil into bowl (2 to 3 tablespoons oil is needed). Brush oil on bread. Bake 5 to 7 minutes or until crisp. Top bread slices with tomatoes, bacon and cheese. Bake about 5 minutes or until cheese is melted. Sprinkle with parsley. Serve warm.
bacon recipe courtesy of: Betty Crocker, General Mills, Inc., PO Box 9452, Minneapolis, Minnesota 55440
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