Sun-Dried Tomato Bruschetta

Place bread slices on an ungreased baking sheet. Bake at 450° for 5 minutes or until lightly browned.

Place tomatoes in a small saucepan; cover with water. Bring to a boil; cook, uncovered, 2 minutes. Drain well. Cut tomatoes into very thin slices; set aside.

Add oil to pan; place over medium-high heat until hot. Add onion and green pepper; saute until tender. Stir in sliced tomato, water, and next 4 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes or until liquid is absorbed. Spread tomato mixture evenly over toasted bread slices. Sprinkle 1/2 teaspoon cheese on each slice.