Parmesan, Pesto and Sun-dried Tomato Toasts

Because there was so little work involved I felt like I was cheating the first time I made these for a party. But they were a hit and now they’re my emergency appetizers because they’re fast, failsafe, and delicious.

     1 to 2 baguettes (equaling about 24 inches total)
     One 6- to 8-ounce jar pesto sauce
     About 1 cup real grated Parmesan cheese (not the powdery kind)
     One 6- to 8-ounce jar sun-dried tomatoes in oil

Preheat the oven to 400°F. Slice the baguette into 1/2- to 1-inch thick pieces. Spread a thin coating of pesto sauce onto each. Sprinkle Parmesan cheese on top of the pesto. Top with a few pieces of sun-dried tomato. Bake for 12 minutes, or until cheese is thoroughly melted.

Makes 24 to 48, depending on how thickly bread is sliced