Plum Tomato Pesto Bread
Generously spread pesto on warm, crispy Italian bread sounds delicious enough. But top it with plum tomatoes, fresh basil and mozzarella cheese, and you've got yourself an appetizer that will quickly become a family favorite.
1 loaf Italian bread, cut in half lengthwise3/4 cup pesto, homemade or prepared1 (28 ounce) can Red Gold® Whole Peeled Tomatoes 28 oz or 2 (14.5 ounce) cans Red Gold® Whole Peeled Tomatoes 14.5 oz, drained and sliced1/2 cup sliced pitted ripe olives2 cups shredded mozzarella cheese1/2 cup grated Parmesan cheese
- Preheat oven to 400° F. Place bread, cut side down on baking sheet. Bake 8 to 10 minutes or until golden brown.
- Spread bread halves evenly with pesto and top with remaining ingredients.
- Bake an additional 8 to 10 minutes or until cheese are melted. Cut each bread half into 12 slices. Serve warm.
- Option: Jazz it up by garnishing with chopped fresh basil just before serving.