Sundried Tomato Bruschetta

Ingredients:
1/2 cup water
1/4 cup FIVE STAR SUNDRIED TOMATO PESTO
1/4 cup extra-virgin olive oil
6 large slices rustic break (each about 4x5 inches)
Freshly grated Parmesan cheese and chopped parsley for garnish.

Directions:
Bring the water to a boil in a small saucepan and remove from the heat. Stir in
the SUNDRIED TOMATO PESTO, cover and let rest for 30 minutes. Stir in
the olive oil and set aside until needed. Grill or toast the bread slices on both
sides then spread evenly with the SUNDRIED TOMATO PESTO mixture,
cut each slice into thirds and serve garnished with the Parmesan cheese and
chopped parsley sprinkled over the top.