2 large plum tomatoes, seeded and chopped
12 sun-dried tomato halves in oil, drained and chopped
1 cup (4 ounces) shredded Italian 6-cheese blend
1/3 cup crumbled Gorgonzola or blue cheese
1/4 cup minced sweet onion
1 tablespoon minced fresh basil
1 teaspoon minced fresh rosemary
1/4 teaspoon garlic pepper
24 baguette slices
Combine first 8 ingredients.
Arrange baguette slices on a baking sheet. Spoon tomato mixture evenly over slices.
Bake tapas at 350*F (175*C) for 7 to 8 minutes or until cheese melts.
Makes 24 appetizer servings.