Grilled Cheese And Tomato Soup Crack Bread

• 1 (1-lb.) crusty Italian bread loaf
• 8 ounces Cheddar cheese, shredded (about 2 cups)
• 4 ounces mozzarella cheese, shredded (about 1 cup)
• 1/4 cup finely chopped fresh basil
• 4 ounces (1/2 cup) unsalted butter
• 2 garlic cloves, minced
• 1 (10 3/4-oz.) can condensed tomato soup
• 1/4 teaspoon black pepper

1. Preheat oven to 350u0b0F. Using a serrated knife, make lengthwise cuts 1 inch apart in bread loaf, cutting to but not through the opposite side. Make crosswise cuts 1 inch apart in loaf, cutting to but not through the opposite side, creating "cubes" in loaf. Set aside.
2. Toss together Cheddar, mozzarella, and basil in a medium bowl; set aside.
3. Melt butter in a small saucepan over medium. Add garlic, and cook, stirring often, until fragrant, about 1 minute. Add soup and pepper; cook, stirring occasionally, until heated through, 2 to 3 minutes. Carefully pour soup mixture evenly into cuts in bread loaf. Stuff cheese mixture into cuts in loaf.
4. Transfer stuffed bread loaf to a baking sheet; let stand 15 minutes. Cover bread loaf loosely with aluminum foil. Bake in preheated oven until golden and bubbly, about 25 minutes. Serve immediately.

crusty italian bread, cheddar cheese, mozzarella cheese, fresh basil, butter, garlic, tomato soup, black pepper

Taken from www.myrecipes.com/recipe/grilled-cheese-tomato-soup-crack-bread (may not work)