Name: Provencal Stuffed Bread
Yield: 4 servings
Ingredients: 1 sourdough loaf of bread; 3 cups of diced peeled tomatoes, drained; 3/4 cup slices mixed olives (kalamata and green spanish olives); 1.4 cup white wine; 2 TBsp chopped parsley; 1 TBsp chopped basil; 1 tspn chopped thyme; 1 garlic clove chopped; 1/2 chopped sweet or red onion; juice of 1 lemon; 1/4 cup good olive oil; 1/4 cup grated parmesan cheese; 1 cup reserved bread chopped

1 sourdough loaf of bread

3 cups of diced peeled tomatoes, drained

3/4 cup slices mixed olives (kalamata and green spanish olives)

1.4 cup white wine

2 TBsp chopped parsley

1 TBsp chopped basil

1 tspn chopped thyme

1 garlic clove chopped

1/2 chopped sweet or red onion

juice of 1 lemon

1/4 cup good olive oil

1/4 cup grated parmesan cheese

1 cup reserved bread chopped

Provencal Stuffed Bread

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