16	12-inch	baguettes
1	cup	olive oil
		Contadina Deluxe Marinara Sauce
2	cups	grated Parmesan cheese
2	cups	chopped fresh basil

Cut French brad baguettes into 1-inch slices. Using olive oil, brush ach slice with oil; broil until slightly golden. Ladle Contadina Deluxe Marinara Sauce over each toast and sprinkle with 1/2 teaspoon grated Parmesan cheese; broil until cheese is melted. Garnish each piece with 1/2 teaspoon chopped fresh basil.

Makes 64 servings, 3 slices per serving