Ingredients:
1 loaf (14 ounces each) Italian or French bread
2 cups shredded mozzarella cheese
1 can (14.5 ounces each) Hunt’s® Petite Diced Tomatoes, drained well
1/3 cup extra virgin olive oil
1/4 cup chopped fresh basil
1/4 teaspoon garlic powder
Directions:
Preheat oven to 350 degrees. Place piece of aluminum foil on shallow baking pan; set aside.
Using a serrated knife, make cuts 1 inch apart across entire loaf of bread, stopping about 1/4 inch from bottom to leave crust intact. Cut again on the opposite angle across entire loaf (bread should resemble grid pattern). Place on foil.
Stir together cheese, drained tomatoes, oil, basil and garlic powder in medium bowl.
Gently separate bread with fingers and spoon cheese mixture between cuts.
Pull foil up around bottom of bread and cover top with another piece of foil. Bake 20 minutes. Uncover top and then bake 10 minutes more or until cheese melts and top is crisp. Serve immediately.
