1/2 cup sun-dried tomatoes, without oil
1 1/4 cup water
1 loaf French baguette bread
1 clove garlic clove(s)
8 oz olive(s)
2 tsp olive oil
2 Tbsp basil
1/2 cup part-skim mozzarella cheese

Instructions

Place sundried tomatoes in a heat proof bowl and poor boil water over them. set aside for 30 minutes to soften, drain well and pat dry with paper towels. Slice into thin strips and set aside( you can use thin slice fresh tomatoes but the d\sundried give it a better flavor) Trim and discard ends from french bread and cut into 12 slices. arrange on a broiler rack and place under a preheated hot broiler abd cook 1-2 minutes in each side until lightly golden. run both sides with garlic clove that has been split in half. Top with strips of sun dried tomato and olives. brush lightly with olive oil and sean with salt and fresh ground black pepper. sprinkle with the chopped fresh basil and the grated mozzerella cheese. Return to broiler for 1-2 minutes until cheese is melted and bubbly transfer to warm serving platter and serve

Special Notes