Sundried Tomato Basil Hummus Crostini

Ingredients

• 8 oz tub of Tribe Sundried Tomato Basil Hummus
• 6–9 sundried tomatoes in olive oil, drained and thinly sliced (one for each slice of bread)
• 1 baguette or artisan-style bread such as ciabatta
• 1-2 cloves of garlic, cut in half
• 1/4 cup olive oil
• Manchego, Parmesean, or other hard cheese (optional, omit for vegan appetizer)

Directions

• Preheat the oven to 400 degrees.

• Slice the baguette (or other bread) 1/2 inch thick; if using a baguette, slice it on the diagonal for larger slices. Lightly brush each side of the sliced bread with olive oil and place on a cookie sheet. Roast the bread for 8-10 minutes until lightly toasted.

• While the bread is still hot, lightly rub one side of each slice with the cut sides of the garlic- the heat and friction from the bread causes the garlic to “melt” into the bread. Do not overdo it on the garlic! A little goes a long way.

• Using a vegetable peeler, shave your choice of cheese into large, thin slices. There should be one shave of cheese for each slice of bread. Set aside.

• Top each slice of bread with a thick layer of hummus, one shave of cheese, and a slice of sundried tomato. Enjoy!