Whole Wheat Crostini with Dried Tomato Tapenade


1 7-ounce jar dried tomatoes (oil pack), drained (3/4 cup)
1/2 of an 8-ounce tub cream cheese
1/2 cup pine nuts, toasted
1 2-1/4-ounce can sliced ripe olives, drained
1 tablespoon dried basil
2 cloves garlic
1/3 cup water
2 whole wheat baguettes


For Dried Tomato Tapanade, place dried tomatoes, cream cheese, pine nuts, olives, basil, garlic, and the 1/3 cup water in a food processor bowl; process until almost smooth, scraping down sides of bowl as necessary. Transfer to covered container. Cover and chill up to 1 week. Let stand at room temperature for 30 minutes before serving.

Preheat oven to 400 degrees.

Cut baguettes into 1/4-inch-thick slices. Place slices in a single layer on baking sheets. Bake until lightly toasted, 5-7 minutes. When cool enough to handle, spread each slice with about 1 teaspoon Dried Tomato Tapanade. Makes about 60 servings.