CHEESY TOMATO and BASIL BRUSCHETTA

CHEESY TOMATO and BASIL BRUSCHETTA


1 (16-oz.) loaf French baguette bread
8-oz, package cream cheese, softened
4-oz, crumbled feta cheese
¼ tsp. garlic powder
/2 tsp. dill weed
2/3 cup sundried tomatoes in olive oil, drained and patted dry
1 Tbsp. prepared basil pesto
½ cup chopped pecans, toasted

Preheat oven to 350^. Slice baguettes into ¼-inch slices. Lay slices of bread in a single layer, on cookie sheet. Lightly spray tops only with cooking spray. Bake slices in oven for 8-10 minutes or until lightly browned, then cool. In a medium bowl, beat cream cheese and feta cheese at medium speed with an electric mixer for 1 minute. Add garlic powder and dill weed then beat until smooth. Finely chop tomatoes and mix with basil pesto. Spread cream cheese mixture evenly among the bread slices. Top with a tsp. of tomato mixture. . Sprinkle with toasted pecans.

Yield: 36 servings.