Description
This Olive Cheese Bread recipe is a savory and cheesy appetizer featuring a mix of pimento-stuffed and black olives, green onions, butter, mayonnaise, and Monterey Jack cheese spread thickly over a French bread loaf and baked until golden and bubbly. Perfect for parties or as a flavorful snack, it combines creamy textures with the briny tang of olives and a crisp, toasted bread base.
Ingredients
Scale
Olives and Vegetables
- About 25 Spanish Queen Pimento Stuffed Olives, roughly chopped
- 6-ounce can of Black Olives, drained and roughly chopped
- 2 stalks Green Onions (scallions), sliced thin
Other Ingredients
- 1 loaf French Bread, sliced lengthwise
- 1 stick Butter (1/2 cup), room temperature
- 1/2 cup Mayonnaise
- 3 cups Monterey Jack Cheese, grated
Instructions
- Preparation: Gather all ingredients. Roughly chop both the black olives and pimento-stuffed olives. Thinly slice the green onions to prepare for mixing.
- Combine Ingredients: In a mixing bowl, combine the softened butter, mayonnaise, grated Monterey Jack cheese, chopped olives, and sliced green onions. Stir thoroughly until all ingredients are evenly incorporated into a thick spread mixture.
- Assemble: Take the French bread loaf sliced lengthwise and spread the olive cheese mixture thickly and evenly over both halves of the bread.
- Bake: Preheat your oven to 325ºF (163ºC). Place the assembled bread on a baking sheet and bake for 25 to 30 minutes until the cheese has melted and starts to brown lightly on top, creating a bubbly, golden crust.
Notes
- For best results, use room temperature butter to ensure easy mixing.
- Feel free to substitute Spanish Queen olives with any other pimento-stuffed variety you prefer.
- The bread is best served warm immediately after baking for optimal texture and flavor.
- You can add a pinch of crushed red pepper flakes to the mixture for a bit of heat.
- Use a sturdy baking sheet to prevent any drips during baking.
