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Sun-Dried Tomato Parmesan Chips
1/3 cup sun dried tomatoes, dry packed
20 slices French or sourdough bread, each about 2 1/2 inches in diameter and 1/4 inch thick
3 tablespoons olive oil
1/4 cup freshly grated Parmesan cheese
Place the sun dried tomatoes in a heatproof bowl and add boiling water to cover. Let stand until softened and very pliable, 30 minutes. Drain and place in a food processor fitted with the metal blade. Process, scraping down the bowl as necessary and adding a little hot water, 1 teaspoon at a time, as needed to form a paste. Preheat oven to 375 degrees. Place the bread slices on a baking sheet and bake until dry and firm but not golden, about 5 minutes. Remove and let cool. Leave the oven set at 375 degrees. In a small bowl, combine the olive oil and the sun dried tomato paste and stir to mix well. Spread each piece of toast with an equal amount of the tomato mixture. Sprinkle with the Parmesan cheese. Bake until the cheese melts but is not browned, about 5 minutes. Watch carefully so they don't burn. Remove from the oven, let cool and serve. If not using immediately, store the chips in a tightly covered container at room temperature for up to 3 days.
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