Tomato-Basil Garlic Bread

1 loaf (10 ounces) crusty Italian bread
1/2 cup sun-dried tomatoes
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon fresh cracked black pepper
2 tablespoons chopped fresh basil
1/4 cup roasted garlic spread

Heat oven to 425 degrees F.

Slice Italian bread into 1 inch thick slices, but don't cut completely through bottom crust.

Submerge sun-dried tomatoes in hot water; let sit 5 minutes or until softened. Remove tomatoes from water, pat dry and coarsely chop. Place in the bowl of a food processor with oil, salt and pepper. Pulse until combined. Stir in basil.

Spread tomato and garlic spreads in between slices. Wrap bread in foil. Bake 10 minutes or until heated through.

Makes 6 Servings
rec.food.recipes/Linda-Tennessee/2001