Description
This savory Olive Cheese Bread is loaded with black and green olives, creamy butter, and melted cheese on warm French bread. It’s the perfect cheesy loaf to serve with soups, salads, or as a bold appetizer. Quick, comforting, and full of flavor!
Ingredients
Scale
- 1 loaf French bread or Italian bread (about 12 inches long)
- 6 oz (170g) black olives, drained and chopped
- 6 oz (170g) green pimento-stuffed olives, drained and chopped
- 1 stick (½ cup or 113g) unsalted butter, softened
- ½ cup (120g) mayonnaise
- ¾ lb (340g) Monterey Jack cheese, shredded
- 1–2 green onions, finely chopped (optional for garnish)
Instructions
- Preheat oven to 350°F (175°C). Cut the bread in half lengthwise and place on a parchment-lined baking sheet.
- In a bowl, mix the chopped olives, softened butter, mayonnaise, shredded cheese, and green onions (if using) until combined.
- Spread the olive-cheese mixture evenly over the cut sides of the bread.
- Bake for 20–25 minutes until the top is golden brown and bubbly.
- Let rest for a few minutes, then slice and serve warm.
Notes
- Use room-temperature butter for easier mixing.
- Refrigerate leftover spread for up to 24 hours before baking.
- Freeze unbaked assembled bread for up to 2 months and bake from frozen.
- Try different cheeses like cheddar or mozzarella for variation.
- Add spice with jalapeños or red pepper flakes.