Olive oil, as needed
6 ounces thinly sliced or shredded mozzarella
16 sun-dried tomatoes, drained
16 fresh basil leaves
Thinly slice the baguette into 16 (1/4-inch-thick) slices and arrange them on a baking sheet. Brush top side of each slice lightly with some of the olive oil, then broil slices until golden and toasty (this may be done up to 24 hours ahead).
When ready to serve, spread each bread slice with a portion of the mozzarella (or other cheese), then top with 1 of the sun-dried tomatoes and basil leaves. Bake in a 450-degree oven just until cheese has melted, for about 5 minutes.
Makes 16 pieces, or 8 servings.
Toasted Baguettes With Mozzarella and Sun-Dried Tomatoes