Sun-dried Tomato Breads

This is a classic Sunday afternoon appetizer at the Edwards house hold. It's quick, easy and tastes so good! I have to apologies in advance as I make this one so often that I forgot to take pictures until it was almost done...

Ingredients:
100 - Grams of Sun-dried Tomatoes in olive oil (From Sobey's in the fresh olive section)
1 - Green Onion
150 - Grams of Goat Cheese (1 small package or 1/2 a large package)
French Baguette or other Artisan Baguette
Cherry or Grape Tomatoes

Directions:
Preheat oven to 350. Cut baguette into 3/4 inch thick. Using the oil from the Sun-dried tomatoes, brush it onto one side of the the baguette pieces and then place it olive oil side down on to a baking sheet. Put the bread into the oven for about 6 - 8  minutes or until the face down side starts to brown a little bit.

Meanwhile, Chop you the Sun-dried tomatoes, green onion and put them into a small mixing bowel. Using a fork break a part the goat cheese and put it into the mixing bowel. Mix all three ingredients together.

Once the bread is ready, pull it out of the oven, flip them all over (olive oil side up) and then using the fork spread the mixture onto the breads. Put the now coated breads back into the oven for another 4 - 6 minutes or until the goat cheese starts to melt / get a little brown.

Pull the breads out of the oven, top with chopped cherry tomatoes and serve hot!

(I ended up using a Green Olive Artisan Bread this time instead of the French Baguette and it was really good)