Olive and Cheese Bread
Green and black olive pair with cheddar and Monterey Jack cheese in a creamy spread. A perfect, warm appetizer.
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
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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