Cut bread lengthwise and put aside. In a bowl blend ricotta, romano, 1 1/2 tsp of basil and 1 tsp of garlic, and half of olive oil. Salt and pepper to taste. In a seperate bowl combine tomatoes, red onion, Fior Di Latte, 1 1/2 tsp of basil and 1 tsp of garlic. Spread ricotta mixture evenly on the cut side of both halves of the bread. Place in oven and bake at 450 degrees for 5 minutes or until golden brown and cheese is melted. Remove from the oven and top both halves of the bread with tomato/mozzarella mixture. Slice into bite size portions.