This fabulous concoction comes from one of the best cooking websites there is, The Pioneer Woman. I am one who thinks that olives are the best thing since sliced bread…so what better to pair them with than bread? And cheese just puts it over the top! The photography on PW’s website are just great, I’d love her camera! On her site, she explains how you can flash freeze the bread to serve at a later date. I definitely think I will do this with small pieces, so I can pull out to go with dinners for Hubby and I.
Olive Cheese Bread
1 loaf fresh French Bread, cut into two halves
1/2 cup real mayo
green onions, chopped
1 6 oz. can black olives
1 6 oz. can green olives
1 pkg. finely shredded Monterey Jack Cheese
1 stick butter, softened
In a bowl, combine butter, mayo and cheese. Coarsely chop both black and green olives and add to bowl. Add green onions and mix well. Spread mixture generously over French Bread and bake at 325 for 25 minutes or until cheese is turning golden and melted through. Cut into small portions.
I couldn’t wait till tonight to try this so I cut the end off of the loaf and made myself a sample to go with my leftover French Onion Soup for lunch (see previous recipe). Here is what my sample looked like!
Verdict: OMG! This is heaven! I thought I’d cheat and buy the already chopped can of black olives and will not do that again next time. They were chopped too fine and I’d rather them be chopped more coarsely. But this is fantastic, you MUST try it!