1 skinny, but long, baguette
1 cube real butter
1 jar sundried tomatoes in oil
1 cup soft mozarella cheese
1 cup ricotta cheese
1/2 cup goat cheese
Pepper
Salt
Melt butter.
Cut loaf into slices.
Brush butter on one side of each slice and place (buttered side up) on cookie sheet.
Mix three cheeses together in bowl.
Add salt and pepper - just guess to the amount: I don't use much salt, but do add enough pepper so I can see it.
Spoon a glob onto each slice of bread.
Then top with a sundried tomato slice. (If the tomato seems too large, cut in half).
Put under the broiler until brown and bubbly. Serve hot (but boy, the next day, they are even more wonderful cold).