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This is absolutely, positively delicious. From The Pioneer Woman, I knew it would be great. I think this was the first recipe I made from her cookbook and I am so addicted. I get small baguettes from the local store and this recipe will do two of those or one large loaf of French bread. It is an olive lovers dream. I used Colby-jack cheese and I have made it with mozzarella, it’s all good! I think mushrooms would also make a great addition, but actually it is perfect as it is. I generally make this as a meal for myself but it’s a great appetizer and really it’s something to share! If you haven’t tried this yet, you must, it is a keeper.
Olive Cheese Bread
from The Pioneer Woman
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) and used as a dip. Great with crackers.