Sunday, March 28, 2010

Olive Cheese Bread

Get out those stretchy pants and pray for forgiveness because this bread is sinfully good. Salty, gooey, delicious and I may not be able to make this again for fear I'd eat the loaf. I made these over the holidays and sliced them as an appetizer since they are so filling.

Olive Cheese Bread

1 loaf French Bread
6 ounces, weight Pimiento-stuffed Green Olives
6 ounces, weight Black Olives
2 stalks Green Onions (scallions)
1 stick Butter, Room Temperature
½ cups Mayonnaise
¾ pounds Monterey Jack Cheese, Grated


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 325ºF for 25 to 30 minutes or until cheese is melted and browning.

Mixture can also be refrigerated up to two days if you're a work ahead gal like myself!

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