Cheesy Tomato Basil Pull-Apart Bruschetta

This is a delicious version of the original cheesy pull apart bread with an Italian twist!

• 4 or 5 Ripe Tomatoes
• 3 cloves of garlic, minced
• 20-30 big leaves of fresh basil, julienned (reserve some for garnish)
• 1 small red onion, diced
• 1/4-cup good olive oil
• Salt and pepper to taste
• Pinch of red pepper flake if desired
• Italian or French round loaf bread
• Shredded Mozzarella Cheese
• Parmesan Cheese, freshly grated if possible

Cut tomatoes in half and squeeze gently to get rid of excess water, pulp and seeds. Cut into a quarter inch dice.

In a medium size bowl, mix together tomatoes and add the rest of the ingredients, up to the red pepper flake, tossing gently.

Cut the bread into 1-inch strips without cutting all of the way through to bottom. Turn the loaf and cut the other way to form a diagonal, again do not cut all of the way through. 

Arrange bread on a baking sheet on a large sheet of foil. Spoon entire bowl of tomato mixture over the top of your toasted bread and tuck between all sides of each square.  Sprinkle generously with mozzarella cheese and also tuck between bread cuts, and then a little bit of Parmesan cheese. 

Wrap the stuffed loaf in aluminum foil and place in the over at 350 degrees for 15 minutes. Remove from oven, unwrap the foil and add more Parmesan, bake for another 10 minutes or until the cheeses are fully melted.

Sprinkle some reserved basil over the top for garnish.  Serve family style.