Spicy Cayenne Toasts With Sun-Dried Tomato Spread

From the "California Sizzles" cookbook. A California twist on tapenade and a little "kick" to boot. On my list of appetizers to try. Prep times does not include refrigeration time.

• Ready In: 1 hr 20 mins
• Serves: 8-10

Ingredients

• Sun-Dried Tomato Spread

• 1 1⁄2 ounces sun-dried tomatoes (packed in oil preferably or can use dried)
• 1⁄4 cup olive oil
• 2  garlic cloves, minced
• 2  tablespoons fresh parsley, minced
• 5  basil leaves, chopped
• 1  green onion, chopped
• 1  teaspoon pepper
• 1⁄2 teaspoon salt
• 1  pinch sugar
• 4  ounces  goat cheese

• Cayenne Toasts

• 1  loaf French baguette, sliced into 1/4 inch slices
• 1⁄2 cup olive oil
• 2  teaspoons cayenne pepper
• 1  teaspoon salt
• 1  teaspoon sugar
• 1⁄2 teaspoon black pepper
• 1  teaspoon paprika
• 1 1⁄2 teaspoons garlic powder

Directions

1. Prepare the sun-dried tomatoes if dried. To re-hydrate sun-dried tomatoes, place them in boiling water for 5 minutes, then drain.
2. Place the tomatoes and remaining ingredients; except goat cheese, in a container and refrigerate for 4 hours. Process in a food processor until smooth.
3. Prepare cayenne toasts by preheating oven to 200 degrees F. Combine ingredients, other than bread, in food processor, mixing well. Lay bread slices on a cookie sheet. Brush tops lightly with spread. Cook 1 hour until crisp. Cool.
4. To serve, place sun-dried tomato spread on cayenne toasts and top with a sprinkle of goat cheese.