1 loaf crusty French bread, split, each slice (top and bottom) cut into 4, for 8 total pieces
1 – 8.5 oz jar Bella Sun Luci Sun Dried Tomato Bruschetta
About 2 oz black olive tapanade (black olives chopped finely)
8 oz shredded mozzarella (or any favorite cheese)
1 small-medium red onion, sliced
1 cup diced tomatoes
1 cup pepperoncini
Optional: fresh basil leaves
Preheat the oven to 425°F for about 10 minutes.
In the meantime, spread the bruschetta and tapenade evenly over the 8 pieces of bread, then the cheese, then the diced tomatoes.
Bake for 10 minutes.
Top with the pepperoncini.
Top with the basil leaves if desired.