Ingredients:
1 loaf (1 lb.) un-sliced French bread
3 Tbsp. Butter Olive Oil
3 garlic cloves, minced
1/3 c. prepared pesto
3/4 c. spaghetti sauce
1 c. (4 oz) shredded part-skim mozzarella cheese
1/3 c. water-packed artichoke hearts, rinsed, drained and chopped
1/2 c. chopped ripe olives
1/4 c. oil-packed sun-dried tomatoes, finely chopped
4 medium tomatoes, sliced
1/2 c. crumbled feta cheese
1/4 c. grated Parmesan cheese
1 loaf (1 lb.) un-sliced French bread
3 Tbsp. Butter Olive Oil
3 garlic cloves, minced
1/3 c. prepared pesto
3/4 c. spaghetti sauce
1 c. (4 oz) shredded part-skim mozzarella cheese
1/3 c. water-packed artichoke hearts, rinsed, drained and chopped
1/2 c. chopped ripe olives
1/4 c. oil-packed sun-dried tomatoes, finely chopped
4 medium tomatoes, sliced
1/2 c. crumbled feta cheese
1/4 c. grated Parmesan cheese
Cut bread in half lengthwise and then in half width-wise. Combine Butter olive oil and garlic; brush over cut sides of bread. Place on two un-greased baking sheets. Spread with pesto and spaghetti sauce; sprinkle with mozzarella. Top with the remaining ingredients. Bake at 400 degrees for 14-16 minutes or until golden brown. Cut into slices.
