OLIVE CHEESE BREAD
The finished product does have quite a strong salty/olive flavor, so for anyone who’s not an olive fan, this might be a little strong. But for everyone else? Yum. It’s great paired with a green salad, or with soup or spaghetti, or as a great appetizer for guests, cut into thin slices.
INGREDIENTS
- 1 loaf French Bread
- 8 ounces, weight Pimiento-stuffed Green Olives
- 8 ounces, weight Black Olives
- 2 stalks Green Onions (scallions)
- 1 stick Butter, Room Temperature
- 1/2 cup Mayonnaise
- 1 pound Monterey Jack Cheese, Grated
INSTRUCTIONS
- Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces.
- Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 350 º F for 20 to 25 minutes or until cheese is melted and browning.
- Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.
Adaptation From The Pioneer Woman