Ingredients
- 12 ozs
- 2 garlic (cloves finely chopped)
- 1 loaf
- 28 gr sun tomatoes (dried)
- 18 gr ripe olives (chopped)
- 18 gr pimiento-stuffed olives
- 16 ml oil
- 2 gr 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 half cup of the cheese. Bake 8 to 10 minutes or until cheese is melted.
