Crostini with Onions and Sun-Dried Tomatoes

Combine oil and garlic; set aside. In skillet, bring onions, chicken stock and tomatoes to boil; reduce heat to low and simmer for 45 min or until onions are tender and only 1 tbsp liquid remains.

Sprinkle with half of the parmesan, parsley, vinegar, and salt and pepper to taste.

Cut bread into 1/2 -inch thick slices. Place on baking sheet; brush with oil mixture and toast in 350 ° F oven for 5 min or until crisp.

Spread about 1 tsp onion mixture over each; sprinkle with remaining Parmesan. Broil for 2 -3 min or until hot. Makes about 36 hors d'oeuvres.