INGREDIENTS
1 cup
Basil, packed fresh leaves
2 cloves
Garlic
1
jar Sun-dried tomatoes
1/2 cup
Sun-dried tomato pesto
1/4 tsp
Red pepper flakes
1/2 tsp
Salt
1/2 tsp
Sugar
3/8 cup
Pine nuts
8
slices Italian bread
4 tbsp
Butter
8 oz
Fontina or gruyere
1/3 cup
Parmigiano-reggiano
2 tbsp
Water