Reconstitute the sun-dried tomatoes by placing them in a small bowl
and pouring about 1 cup of boiling water over them. Let the
tomatoes rest inthe hot water until it cools. Drain the tomatoes
and chop them finely. Combine all ingredients, except the bread
slices and the cheese, in a bowl and set aside for 1 hour at room
temperature.
Toast the bread slices in the oven until lightly brown; cool
slightly. Top with the tomato mixture. Sprinkle with Romano or
Parmesan cheese if desired. Serve warm or at room temperature.
Note:
The robust flavors in this intense, concentrated sprad are redolent
of the Mediterranean. Try it also on vegetable sandwiches or add it
to pasta.
