olive cheese bread
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
prep time
cook time
method
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yield
Ingredients
- - 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
How To Make olive cheese bread
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Step 1Preheat oven to 325. Put black olives on cutting board. Chop them roughly til most of the large pieces are broken up.
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Step 2Put the green olives on the cutting board and give them a rough chop. Slice green onions, then chop them up roughly.
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Step 3In 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
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Step 4Slice 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Savory Breads
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