Olive and Cheese Bread
Prep Time: 2minutes | Cook Time: 25 minutes | Cool Time: 15 minutes | Total Time: 1 hour | Serves: 10
For all the olive lovers out there, you’re welcome. Two varieties of olives, two cheeses in a creamy base, oh my.
My daughter is the only other one in my family that is in love with this bread, and since she doesn’t live at home anymore, I have even less opportunity to make this amazing bread. I could totally eat this by myself over several days, but as in most things, just because you can doesn’t mean you should.
Option here… if you would like to be able to have more filling per bite, scoop or cut out a little bit of the inner bread, like you’re making it into a boat. If it’s a super-soft bread, like an Italian loaf, you can press it down with a spoon or with your fingers. Common sense, if your filling is deeper, you’ll have less to spread longwise. The bread will need a few more minutes of cooking time, too, if you use thicker filling.
You can certainly change up the cheeses. Gouda, extra-sharp cheddar, Fontina, and mozzarella are good choices. And, if you’re a little more daring, add a couple of tablespoons of stone-ground mustard when you are adding the mayonnaise and sour cream. It adds an extra layer of flavor that you just might like.
Serve as a warm appetizer, or as a side to a pizza party, or on a movie night!
The olive mixture can be prepared up to 2 days in advance, or frozen well-packaged, for up to 1 month. Stir well before using.
This bread pairs so well with other Italian dishes, especially those that contain marinara sauces! Check out my Spaghetti and Meatballs to Die For and my Quick and Simple Marinara.
Enjoy!
an
Olive and Cheese Bread
Ingredients
- 1 French/crusty baguette, see Notes
- 1/2 cup unsalted butter, very soft, but not melted
- 2 garlic cloves, grated on a zester, or pushed through a garlic press
- 1/4 cup sour cream, full fat
- 1/4 cup mayonnaise, full fat
- 1/2 teaspon freshly-cracked black pepper, or to taste
- 1/2 - 1 teaspoon crushed red pepper flakes, or to taste, optional
- 1/4 cup roasted red peppers, patted dry, small-dice, (or 1 4-ounce jar diced pimentos, drained well
- 8 ounces ripe (black) olives, sliced, drained well
- 8 ounces green (Spanish) olives, sliced, drained well
- 1/2 cup green onions, white and green parts, sliced, divided
- 3 tablespoon Italian parsley, chopped, divided
- 1 cup sharp (yellow) cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- Sea salt, to taste
Instructions
- Preheat the oven to 375 degrees.
- Line a baking sheet with foil or parchment for easy clean up.
- Slice the baguette in half longways. Place the halves, cut-side up, on the baking sheet. Set aside.
- In a medium bowl, combine the butter, garlic, sour cream, mayonnaise, black pepper and crushed red pepper if using.
- Sprinkle the cheeses over the mayo mixture and fold the ingredients together gently.
- At this point, you can taste for salt and adjust any seasonings as desired. Most likely it will be salty enough.
- Evenly spread the mixture over the two cut sides of the baguette.
- Bake in the preheated oven for 20 to 25 minutes, or until the cheeses are melted and slightly bubbly.
- Remove from the oven and place the baguette slices on a cutting board to cool for about 10 to 15 minutes. (Slicing the hot bread straight from the oven will cause some of the mixture to slide off. If you can wait, I highly suggest allowing the bread to cool.)
- Top with the remaining green onions and parsley.
- Slice into 2” to 3” pieces and serve warm. See Notes for serving suggestions.
Notes
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