Olive Cheese Bread

You may have noticed that I have recently been sharing numerous recipes for bread spreads. Previously, for example, I shared Cheesy Garlic Bread, Cauliflower Toast, and Artichoke Bread. These scrumptious topped breads make such great accompaniments to soups and salads. Sliced into sections, they also make wonderful appetizers. Here’s one for you olive lovers.

 

Olive Cheese Bread

Adapted from bellyful.net

1 loaf Ciabatta bread*

½ c. Duke’s mayonnaise

½ c. butter, room temperature

1½ t. Sriracha

1 6-oz. pimiento-stuffed green olives, drained and halved

½ c. Kalamata olives, drained and halved

8 oz. shredded Monterey Jack cheese

2 green onions, sliced

Preheat oven to 350°F.

 Slice the loaf of bread in half, lengthwise. Scoop out some of the surface, making a shallow well. Place on a baking sheet.

In a medium bowl, mix together the mayonnaise, butter, and Sriracha until combined and smooth. Fold in both types of olives, cheese, and scallions.

Divide and spread the filling evenly between the two bread halves

Bake for 25-30 minutes or until cheese is melted and starting to brown.

Cut into 2-inch portions across and serve as an appetizer.

 *I make the filling up ahead of time and store it in the fridge. Then, I will spread it on individual slices of rustic bread using it as an accompaniment to soup or salad.

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