1 (1 pound) loaf sweet French bread 1/2 cup butter 6 cloves fresh garlic, crushed 2 Tbsp. Sesame seeds 1 1/2 C. sour cream 2 C. cubed Monterey Jack Cheese 1/4 C. grated Parmesan cheese 2 Tbsp. Dried parsley flakes 2 Tsp. Lemon pepper seasoning 1 (14 oz.) can artichoke hearts, drained 1 C. shredded Cheddar cheese 1 (6 oz.) can pitted ripe olives Tomato slices and parsley sprigs for garnish

Cut French bread in halves lengthwise. Place halves on aluminum foil covered baking sheet. Tear out soft inner portion of bread in large chunks, leaving crusts intact. Melt butter in a large skillet and stir in garlic and sesame seeds. Add bread chunks and fry until bread is golden and butter is absorbed. Remove from heat.

Combine sour cream, Jack cheese, Parmesan cheese, parsley flakes and lemon pepper seasoning. Stir in drained artichoke hearts and toasted bread mixture. Mix well. Spoon into bread crust shells and sprinkle with Cheddar cheese.

Bake at 350° for 30 minutes. Meanwhile, drain olives. Remove bread from oven arrange olives around edges of bread and tomato slices and parsley sprigs down center. Makes 8 servings of cheesy, garlic goodness.