Sun-Dried Tomato and Basil Crostini

• sun-dried tomatoes, not oil packed↗16
• cup fat-free Italian salad dressing1⁄2
• loaf French bread (about 6 oz)↗1⁄3
• large fresh basil leaves↗6

Step-by-step instructions

1. 1

   Put tomatoes in medium bowl.

2. 2

   Add 6 tablespoons dressing and toss to coat evenly.

3. 3

   Marinate at room temperature 30 minutes.

4. 4

   Cut bread diagonally into 8 slices, about 1/2 inch thick.

5. 5

   Stack basil leaves and tightly roll up lengthwise.

6. 6

   Cut crosswise into very thin slices to make chiffonade.

7. 7

   Meanwhile, preheat oven to 350 degrees.

8. 8

   Arrange slices of bread on baking sheet and brush both sides with remaining dressing.

9. 9

   Bake until light golden, about 3 minutes on each side.

10. 10

    Divide tomatoes evenly among bread slices.

11. 11

    Bake until heated through, about 4 minutes.

12. 12

    Sprinkle with basil and keep warm.

13. 13

    Serve 2 crostini per person.