1 baguette, sliced into ¼ inch pieces
6 to 8 oz. packaged goat cheese
8 to 10 sun-dried tomatoes
1 bunch green onions, thinly sliced
1 cup olive oil
¼ chopped garlic
fresh basil

Rehydrate sun-dried tomatoes in hot water for 15 to 20 minutes

Preheat oven to 350°. Mix olive oil and garlic and brush on the baguette slices. Place baguette slices on a cookie sheet and bake 10 to 15 minutes or until lightly browned. Remove from oven and let cool. Take sun-dried tomatoes, squeeze out excess water, and thinly slice them. Smooth the goat cheese on the baguette slices being fairly generous. Top with 3 to 4 tomato slices and sprinkle with green onions. Arrange the bruschetta on a tray and garnish with fresh basil sprigs.