I feel the need to shout this from the roof-top - I LOVE OLIVE CHEESE BREAD! This recipe is out of my
Pioneer Woman Cooks cookbook that I got about a month or so ago. I've been dying to try this recipe and I decided Christmas Eve would be the perfect opportunity. And, oh my gosh, was it good!
Now this is definitely not a figure-friendly recipe, but when you are looking to indulge a little bit (such as around the holidays), you cannot go wrong with this bread. I served this with our Christmas Eve meal - we had a barbequed turkey, potatoes gratin, cornbread stuffing with bacon, and sauteed garlic spinach. In retrospect, the bread would probably be better served as an appetizer or a meal by itself as it is so filling, but I am in love and so is everyone else who tried it.
I apologize in advance - I do not have a picture of my completed bread. I wasn't a hundred percent sure it would be "blog-worthy" (as my husband and I say) so I didn't snap a shot. And then before I knew it - poof - the bread was gone. That's the magic of this recipe - it is so delicious that you will blink and it will disappear!
So here is the
Olive Cheese Bread recipe from
The Pioneer Woman Cooks :
Olive Cheese Bread
Ingredients:One 14.5 ounce can black olives, drained
One 6 ounce jar pimento-stuffed green olives, drained
2 green onions
1/4 pound (1 stick) of butter, softened
1/2 cup mayo (real mayo, no substitution)
1 pound Monterey Jack cheese, grated
1 loaf crusty French bread
Directions:1. Preheat the oven to 325 degrees.
2. Roughly chop black olives.
3. Roughly chop green olives.
4. Slice green onions, then roughly chop.
5. In a large bowl, combine the butter, mayo, cheese, olives and green onions.
6. Stir until thoroughly combined.
7. Slice French bread in half, lengthwise.
8. Spread the olive-cheese mixture in an even layer on each half.
9. Bake for 20-25 minutes until the cheese mixture is thoroughly melted and beginning to turn light brown and bubbly. Cut into diagonal slices and serve immediately.
Cottage Mama's Note: The Pioneer Woman says you can make this bread a head of time and freeze it for up to 6 months. Also trying substituting other ingredients for the olives and Monterey Jack - for example, chopped sun-dried tomatoes and mozzarella or artichoke hearts and parmesan.
The Pioneer Woman Cooks is an amazing cookbook with beautiful photography and a wonderful story. If you like good southwestern, southern comfort food, you must check it out. It is available on Amazon right now for only $11.50 (regularly $27.50)!