Riviera Loaf

1 loaf-8 ozs. Italian or French bread

2 tablespoons ripe olives -- chopped

2 tablespoons pimiento stuffed olives

2 tablespoons sun-dried tomatoes, oil-packed, drained -- chopped

(reserve 1 tablespoon of the oil) 1 tablespoon fresh parsley -- chopped

2 garlic cloves -- finely chopped

1 cup-4 ozs. mozzarella cheese -- shredded

Heat oven to 400. Cut bread horizontally in half. Place cut sides up on ungreased cookie sheet. Mix olives, tomatoes, reserved oil, parsley and garlic; spread over cut sides of bread. Sprinkle each half with 1/2 cup of the cheese. Bake 8 to 10 minutes or until cheese is melted.