• Preheat oven to 350°F. Line baking sheet with foil; set aside.
• Make deep, diagonal cuts (about 1 inch apart) in diamond pattern into Italian loaf, making sure loaf stays intact at the base. Whisk together olive oil, Italian seasoning blend and garlic; brush all over loaf and in between cuts.
• Toss together tomatoes, 1 cup cheese and pesto; press mixture in between cuts of the loaf. Sprinkle remaining cheese over top.
• Cover with foil; bake for about 15 minutes or until cheese is melted. Remove foil; bake for about 10 minutes or until loaf is heated through, golden brown and crispy. Let cool slightly before serving.

Tip: Use a pre-shredded blend of Italian cheeses, or make your own with a combination of mozzarella, provolone, Emmental, Asiago and Parmesan cheese.