Pesto Mozzarella Loaf

 

1

loaf (1 pound) French bread, cut horizontally in half

1/2

cup pesto

1/2

cup oil-packed sun-dried tomatoes, drained and coarsely chopped, or 1 small tomato, chopped (1/2 cup)

1

cup shredded mozzarella cheese (4 ounces)

• 1 Set oven control to broil. Place bread, cut sides up, on ungreased cookie sheet. Broil with tops 4 to 6 inches from heat about 1 minute or until lightly toasted.
• 2 Spread pesto on bread. Sprinkle with tomatoes and cheese. Broil 1 to 2 minutes or until cheese is melted.