Sun-Dried Tomato and Brie Toasts

(1) 10-oz wedge Brie cheese, chilled
(1) 10-oz jar DLM Marinated Sun-Dried Tomatoes with Capers
1 DLM French Baguette
1/3 cup Vera Jane's Extra-Virgin Olive Oil
2 large garlic cloves, minced
1/3 cup pine nuts
3 Tbsp fresh basil, chopped

Cut all the rind off cheese. Place tomatoes in a food processor. Using on/off turns, purée tomatoes until smooth. Transfer to a small bowl. Cut baguette diagonally into 3/4-inch thick slices.

Preheat oven to 325°F. Combine oil and garlic in small bowl. Place bread slices on baking sheet. Lightly brush bread with garlic/oil mixture. Bake until bread is warmed through, about 5 minutes. Remove from oven, keep warm.

Spread 1 tsp tomato purée evenly over top of each bread slice. Using a sharp knife, cut Brie into 1/8-inch thick slices. Top toasts with cheese. Bake 2 minutes. Remove from oven and sprinkle with pine nuts. Bake until cheese melts, about 5 minutes longer. (Watch closely so they do not brown). Transfer toasts to platter; sprinkle with basil and serve.

Allergy Warning: Contains milk and wheat and other nuts