Riviera Loaf
Yield
6 servingsPrep
10 minCook
10 minReady
20 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | loaf |
bread, italian
|
* |
| 2 | tablespoons |
olives
chopped, ripe |
*
|
| 2 | tablespoons |
pimento stuffed green olives
|
*
|
| 2 | tablespoons |
sundried tomatoes
oil-packed, drained, chopped |
|
| 1 | tablespoon |
parsley leaves
fresh, chopped |
|
| 2 | each |
garlic cloves
finely chopped |
|
| 1 | cup |
mozzarella cheese
shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | loaf |
bread, italian
|
* |
| 3E+1 | ml |
olives
chopped, ripe |
*
|
| 3E+1 | ml |
pimento stuffed green olives
|
*
|
| 3E+1 | ml |
sundried tomatoes
oil-packed, drained, chopped |
|
| 15 | ml |
parsley leaves
fresh, chopped |
|
| 2 | each |
garlic cloves
finely chopped |
|
| 237 | ml |
mozzarella cheese
shredded |
*
|
Directions
Heat oven to 400℉ (200℃).
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 ½ cup of the cheese.
Bake 8 to 10 minutes or until cheese is melted.
