2garlic cloves,grated on a zester, or pushed through a garlic press
1/4cupsour cream,full fat
1/4cupmayonnaise,full fat
1/2teasponfreshly-cracked black pepper, or to taste
1/2 - 1 teaspooncrushed red pepper flakes,or to taste, optional
1/4cuproasted red peppers,patted dry, small-dice, (or 1 4-ounce jar diced pimentos, drained well
8ouncesripe (black) olives,sliced, drained well
8ouncesgreen (Spanish) olives,sliced, drained well
1/2cupgreen onions,white and green parts, sliced, divided
3tablespoonItalian parsley,chopped, divided
1cupsharp (yellow) cheddar cheese,shredded
1cupMonterey 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
The olives in this recipe are not brined such as Kalamata and Castelvaltrano, but you can use those if you prefer.The Italian parsley is not just for garnish, but flavor also. I would not omit it.You can go outside the box and use a multigrain bread.Ground white pepper could be substituted for the black pepper.I know this may sound crazy, but a side of ranch dressing for dipping is really good! You can check out my recipe for Ranch Dressing or use your fave!The olive mixture can be prepared up to 2 days in advance. Stir well before using.Cover tightly and refrigerate any leftovers. Slices can be reheated in the oven, microwave, or air fryer.The nutritional chart does not include bread or any additional salt.
Nutrition Facts
Olive and Cheese Bread
Amount per Serving
Calories
295.52
% Daily Value*
Fat
28.15
g
43
%
Saturated Fat
12.67
g
79
%
Trans Fat
0.14
g
Polyunsaturated Fat
3.17
g
Monounsaturated Fat
6.55
g
Cholesterol
49.5
mg
17
%
Sodium
719.2
mg
31
%
Potassium
44.04
mg
1
%
Carbohydrates
4.75
g
2
%
Fiber
0.58
g
2
%
Sugar
0.5
g
1
%
Protein
5.96
g
12
%
Vitamin C
5.47
mg
7
%
Calcium
194.78
mg
19
%
Iron
1.67
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.
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