1 loaf-8 ozs. Italian or French bread
2 tablespoons ripe olives — chopped
2 tablespoons pimiento stuffed olives
2 tablespoons sun-dried tomatoes, oil-packed, drained — chopped
(reserve 1 tablespoon of the oil) 1 tablespoon fresh parsley — chopped
2 garlic cloves — finely chopped
1 cup-4 ozs. mozzarella cheese — shredded
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.