2 cloves garlic
1/2 cup sundried tomatoes packed in oil, drained
1/2 cup chopped walnuts, toasted
1/3 cup packed fresh basil leaves
2 tablespoons olive oil
24 (1/2-inch-thick) diagonal slices French bread baguette
1 (12-ounce) package STOUFFER’S® Spinach Soufflé
1/2 cup (2 ounces) shredded Parmesan cheese
THAW spinach souffle in microwave at MEDIUM (50% power) for 6 to 7 minutes; set aside.
POSITION knife blade in food processor bowl; drop garlic through food chute with processor running. Process until minced. Remove cover, and add next 4 ingredients; process until coarsely pureed. Set aside.
ARRANGE bread slices in a single layer on an ungreased baking sheet. Bake at 375° F for 8 to 10 minutes or until lightly toasted.
SPREAD tomato mixture evenly on bread slices; spoon spinach souffle evenly over tomato mixture. Sprinkle with cheese. Bake at 400° F for 10 to 15 minutes or until puffed and set.
Makes 24 appetizers.