Description
This Olive Cheese Bread recipe combines the rich flavors of Monterey Jack cheese, pimento-stuffed and black olives, and green onions spread over crusty French bread, baked to golden bubbly perfection. Perfect as an appetizer or party snack, it’s a savory treat with a crispy, cheesy top and soft, flavorful base.
Ingredients
Scale
Olives and Vegetables
- About 25 Spanish Queen Pimento Stuffed Olives, roughly chopped
- 1 6-ounce can Black Olives, drained and roughly chopped
- 2 stalks Green Onions (scallions), thinly sliced
Spread Mixture
- 1 stick Butter, room temperature
- 1/2 cup Mayonnaise
- 3 cups Monterey Jack Cheese, grated
Bread
- 1 loaf French Bread, sliced lengthwise
Instructions
- Preparation: Roughly chop both pimento-stuffed and black olives. Thinly slice the green onions to prepare for mixing.
- Combine: In a mixing bowl, thoroughly combine the softened butter, mayonnaise, grated Monterey Jack cheese, chopped olives, and sliced green onions until evenly mixed.
- Assembly: Spread the olive and cheese mixture generously and evenly over the lengthwise-sliced French bread.
- Baking: Place the assembled bread on a baking sheet and bake in a preheated oven at 325ºF (163ºC) for 25 to 30 minutes, or until the cheese is fully melted and beginning to brown on top.
Notes
- Use room temperature butter for easier mixing and better texture.
- For extra crispiness, you can broil the bread for 1-2 minutes at the end of baking, watching closely to prevent burning.
- Feel free to substitute Monterey Jack with mozzarella or cheddar for a different flavor profile.
- Serve warm for best taste and texture.
