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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Olive Cheese Bread

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Hands up if you like cheese garlic bread. I do too; it is so good. But, it can become commonplace if you serve it again and again, so I have a fabulous alternative. Instead of garlic bread, try this Olive Cheese Bread. The olive lovers in your family are going to love it, and even those who aren’t wild about olives are going to love it because the flavors meld so beautifully. This can be used in so many ways, slathered on a split loaf of French bread, spread on a thick slice of Texas toast, or, as I have done here, slathered on a thick slice of sourdough. Cut it into diagonals and serve it with soup or salad, or, have it by itself for lunch as an open-faced toasted cheese. This is a game changer. Plus, the mixture will keep in the refrigerator for up to a week (perhaps more, but mine has never lasted longer than that). 

You have to try it!

Olive Cheese Bread  

Slightly adapted from Allrecipes

1/2 c. butter, room temperature
¼ c. Duke’s mayonnaise
1 t. garlic powder
1 t. onion powder
Pinch cayenne pepper
2 cups shredded mozzarella
½ c. chopped black olives
Thick sliced bread of your choice

Preheat oven to 350° F.

Stir together butter and mayonnaise until smooth and creamy. Mix in garlic powder, onion powder, cayenne, cheese, and olives. Spread mixture evenly over bread and place on a foil-lined baking sheet.

Bake for 10 to 12 minutes. Switch setting to broil, and do so until cheese melts and bread is golden brown, 2 to 3 minutes.

Serve immediately.

Mixture keeps, covered, in the refrigerator for up to a week.