Ingredients
- 12 ozs
- 2 garlic (cloves finely chopped)
- 1 loaf
- 2 tablespoons sun tomatoes (dried)
- 2 tablespoons ripe olives (chopped)
- 2 tablespoons pimiento-stuffed olives
- 1 tablespoon oil
- 1 tablespoon parsley (fresh chopped)
Heat oven to 400. Cut bread horizontally in half. Place cut sides up on ungreased cookie sheet. Mix olives, tomatoes, reserved oil, parsley and garlic; spread over cut sides of bread. Sprinkle each half with 1/2 cup of the cheese. Bake 8 to 10 minutes or until cheese is melted.
