Ingredients:
1/4 cup dry-pack sun-dried tomatoes
1 1/4 cups boiling water
14 inches long granary French bread or 14 inches whole-wheat stick French bread
1 large garlic cloves, halved
1/4 cup pitted black olives in brine, drained and cut into fourths
2 teaspoons olive oil
2 tablespoons chopped fresh basil
1/3 cup grated lowfat mozzarella cheese
salt and pepper
fresh basil leaves, to garnish
Directions:
Place the sun-dried tomatoes in a heatproof bowl and pour over the boiling water.
Set aside for 30 minutes to soften- Drain well and pat dry with paper towels.
Slice into thin strips and set aside.
Trim and discard the ends from the bread and cut into 12 slices.
Arrange on a broiler rack and place under a preheated hot broiler- Cook for 1 to 2 minutes on each side, until lightly golden.
Rub both sides of each piece of bread with the cut sides of the garlic.
Top with strips of sun-dried tomato and the olives.
Brush lightly with olive oil and season well.
Sprinkle over the basil and mozzarella and return to the broiler for 1 to 2 minutes, until the cheese is melted and bubbling.
Transfer to a warmed serving platter and garnish with fresh basil leaves.
Servings: 4
Time preparation: 45 min.
Time total: 50 min.