Ingredients
- 1 loaf French Bread, sliced lengthwise
- 1/4 cup Cento Organic Pesto Sauce
- 1 cup Mozzarella Cheese, shredded
- 1/4 cup Cento Chefs Cut Sun Dried Tomatoes, drained
- 1/4 cup Cento Extra Large Pitted Black Olives, sliced
- 1/4 cup Cento Quartered Artichoke Hearts
- 1 Shallot, thinly sliced
Directions
Preheat your oven to 400°F. Spread a generous layer of pesto evenly over the cut side of each bread half. Sprinkle shredded cheese over pesto. Then distribute sun dried tomatoes, olives, artichoke hearts, and shallots evenly across the bread. Place prepared bread halves on a baking sheet, cut side up. Bake in the preheated oven for 10âu20acu201c12 minutes, or until the cheese is melted and bubbly and the edges of the bread are crisp. Remove from oven and slice into pieces and serve warm. Serves 2.
