Description
This Olive Cheese Bread is a savory and cheesy appetizer featuring a blend of Monterey Jack cheese, black olives, Spanish Queen pimento-stuffed olives, and green onions spread over a French bread loaf and baked to golden perfection. Perfect for parties or a flavorful snack, it’s creamy, tangy, and packed with bold olive flavors.
Ingredients
Scale
Main Ingredients
- 1 loaf French Bread
- About 25 Spanish Queen Pimento Stuffed Olives
- 6-ounce can Black Olives, drained
- 2 stalks Green Onions (scallions), thinly sliced
- 1 stick Butter, room temperature
- 1/2 cup Mayonnaise
- 3 cups Monterey Jack Cheese, grated
Instructions
- Prepare the Olives and Onions: Roughly chop both the black olives and the pimento-stuffed Spanish Queen olives, then thinly slice the green onions.
- Combine the Spread Ingredients: In a mixing bowl, thoroughly mix together the room temperature butter, mayonnaise, grated Monterey Jack cheese, chopped olives, and sliced green onions until fully incorporated.
- Assemble the Bread: Slice the French bread loaf lengthwise and spread the olive cheese mixture thickly and evenly over the cut sides of the bread.
- Bake the Bread: Preheat your oven to 325ºF (163ºC). Place the prepared bread on a baking sheet and bake for 25 to 30 minutes, or until the cheese is melted, bubbling, and starting to brown on top.
- Serve and Enjoy: Remove from the oven, let cool slightly, slice into servings, and enjoy warm as a delicious appetizer or snack.
Notes
- For best results, use room temperature butter to ensure easy mixing.
- You can substitute Monterey Jack cheese with mozzarella or a mild cheddar for a different flavor.
- Make sure to drain olives well to avoid a soggy bread.
- For a crispier crust, broil for an additional 1-2 minutes at the end of baking, watching closely to prevent burning.
- This bread is best served warm to enjoy the melty cheese and creamy filling.
