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Three-Cheese Tomato Garlic Bread Recipe
Three-Cheese Tomato Garlic Bread Recipe photo by Taste of Home

Three-Cheese Tomato Garlic Bread Recipe

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Topped with tomatoes, olives and artichoke hearts, these sumptuous slices can kick off dinner as an appetizer or accompany your favorite pasta dish. Just add a nice bottle of Chianti.—Sarah Sparks, Elgin, Illinois
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:16 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 16 servings

Ingredients

  • 1 loaf (1 pound) unsliced French bread
  • 1/4 cup butter, melted
  • 3 garlic cloves, minced
  • 1/3 cup prepared pesto
  • 3/4 cup spaghetti sauce
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/3 cup water-packed artichoke hearts, rinsed, drained and chopped
  • 1/2 cup chopped ripe olives
  • 1/4 cup oil-packed sun-dried tomatoes, finely chopped
  • 4 medium tomatoes, sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup grated Parmesan cheese

Nutritional Facts

1 slice equals 192 calories, 9 g fat (4 g saturated fat), 17 mg cholesterol, 442 mg sodium, 20 g carbohydrate, 2 g fiber, 8 g protein.

Directions

  1. Cut bread in half lengthwise and then in half widthwise. Combine butter and garlic; brush over cut sides of bread. Place on two ungreased baking sheets.
  2. Spread with pesto and spaghetti sauce; sprinkle with mozzarella. Top with the remaining ingredients.
  3. Bake at 400° for 14-16 minutes or until golden brown. Cut into slices. Yield: 16 appetizer servings.
Originally published as Three-Cheese Garlic Bread in Taste of Home August/September 2011, p22

Nutritional Facts

1 slice equals 192 calories, 9 g fat (4 g saturated fat), 17 mg cholesterol, 442 mg sodium, 20 g carbohydrate, 2 g fiber, 8 g protein.

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Three-Cheese Tomato Garlic Bread(1)

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MY REVIEW
Reviewed Aug. 22, 2011

My husband LOVED this and has requested it again and suggested I make this for others. Will not disappoint! I left off the olives.

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