Recipe: Plum Tomato and Pesto Bread

PLUM TOMATO AND PESTO BREAD

1 (1 pound) loaf Italian bread, cut in half lengthwise
1 (7 ounce) package DI GIORNO Basil Pesto Sauce
6 plum tomatoes, sliced
1/2 cup sliced pitted ripe olives
2 cups KRAFT Shredded Mozzarella Cheese
1/2 cup DI GIORNO Shredded Parmesan Cheese

Place bread, cut sides up, on cookie sheet.

Bake at 400 degrees F for 8 to 10 minutes or until golden brown.

Spread each bread half with pesto sauce; top with tomato slices. Sprinkle with olives and cheeses.

Bake an additional 8 to 10 minutes or until cheeses are melted. Cut into slices. Serve warm.

Yield: 24 servings