Olive Cheese Bread

Lynnda Cloutier


You can make the olive/cheese mixture two days ahead of time. Store tightly covered in fridge. OR, spread olive cheese mixture on the bread and freeze tightly wrapped, up to six months. Thaw before baking. The cheese topping also makes a delicious spread for crackers. You can substitute drained
chopped artichoke hearts and grated Parmesan cheese for the black olives and Monterrey Jack cheese. Yum!
Serves 8
From Pioneer woman Cooks

pinch tips: How to Knead Dough




one 14.5 oz. can black olives, drained
one 6 oz. jar pimiento stuffed green olives, drained
2 green onions
1/4 lb. butter, softened, 1 stick
1/2 cup mayonnaise (real mayo, no substitutes)
1 lb. monterey jack cheese, grated
1 loaf crusty french bread

Directions Step-By-Step

Preheat oven to 325. Put black olives on cutting board. Chop them roughly til most of the large pieces are broken up.
Put the green olives on the cutting board and give them a rough chop.
Slice green onions, then chop them up roughly.
In large bowl, mix the butter, mayonnaise, Monterey Jack cheese, chopped olives and green onions.Stir til thoroughly mixed. At this point, grab the nearest cracker and take a taste. Repeat as needed
Slice French bread loaf in half lengthwise. Spread olive cheese mixture in an even layer on each half. Bake for 20 to 25 minutes til cheese mixture is thoroughly melted and beginning to turn light brown and bubbly. Cut into diagonal slices and serve at once.

About this Recipe

Course/Dish: Savory Breads