Sun-Dried Tomato and Pesto Bruschetta

I can't completely take credit for this recipe.  My always-experimenting-in-the-kitchen brother, Tony, created this new kind of Bruschetta that I personally would eat over classic Bruschetta any day.  It's layered with pesto, sun-dried tomatoes, parmesan cheese and fresh basil.  It's super easy to put together and loaded with richer flavors than the average raw tomato topping.  I paired it with a sliced apple and syrah cheese from Trader Joe's and it easily became the perfect lunch I love to eat.  It instantly puts me back in that Tuscan Villa I'm always dreaming about. 

What you'll need:  Serves 4

8 slices Udi's White Bread (cut in half)
1 small tub pesto (Trader Joe's has the best)
1 small jar sun-dried tomatoes (pat with paper towel to remove excess oil, roughly chopped)
To taste salt and pepper
olive oil
parmesan cheese
6 leaves fresh basil (roughly sliced)

Preheat the oven to 350 degrees or use the broiler.  Line the slices of bread on a foil lined baking sheet.  Lightly drizzle the olive oil on the bread.  Sprinkle some salt and pepper and toast in the oven for about 10 mins or until it's crunchy and lightly browned.  Remove from the oven and let slightly cool. Spread on each slice a layer of pesto, a tbsp or so of sun-dried tomatoes and top with parmesan cheese.  Put back in the oven or broiler for another 10 mins or until warmed through.  Remove from the oven and top each slice with a layer of fresh basil.  Serve warm or room temperature.