Preparation

• Preheat the oven to 425 degrees. In a mixing bowl, combine the cheese and cream together.
  Mix in half of the herbs and set it aside. Brush one side of the bread slices with olive oil, and toast them in the oven or under the broiler so that both sides are lightly colored.
  Remove them from the oven and spread the cheese over the oiled sides. Drain the sun-dried tomatoes, and slice into narrow strips.
  Lay the strips of tomato in a crisscross or diagonal pattern over the top and return the bread to the oven.
  Bake until the cheese is warm and soft, about 3 minutes. Garnish with the remaining herbs and a grinding of black pepper over the top.