|White bread loaf||1|
|Black olive tapenade||3 1⁄4 Ounce|
|Sun dried tomato||25 , julienne cut into strips|
|Olive oil||2 Tablespoon|
|Season salt||To Taste|
|Parmesan cheese||2 Tablespoon|
Preheat oven to 425 degrees.
Cut the crust off of each slice of bread and throw away the heels of the bread.
Working with 2-3 slices at a time to prevent drying spread a moderate amount of tapanade on the bread in a strip formation from corner to corner.
Place one piece of mozzarella and one tomato on the tapanade sauce.
Moisten the edges of bread with water.
Position bread in a diamond shape to your body; pinch together bottom 2 edges to form the tulip shape.
Place on a lightly greased cookie sheet.
Use a pastry brush to apply olive oil on the outside then sprinkle lightly with season salt and Parmesan cheese.
Place in oven to bake for ten minutes or until golden brown in color.
Arrange on serving tray, serve warm.