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This is the recipe you need to have in your appetizer arsenal. It is the perfect appetizer for any of your get together’s! It is so simple and easy to make, but completely crave-worthy.

This Olive cheese bread combines all the brine-y flavors I love, in a gooey cheese filling, on top of a crusty bread. This might be as close to appetizer perfection anyone will ever get.

I originally published this recipe as a holiday appetizer, but this is a great appetizer anytime of the year.  I love making it for super bowl parties, where it is always a huge hit.

Olive cheese bread comes together super fast! I love low stress and easy recipes that can be made quickly so I can get out of the kitchen and get back to the party with my friends and family. All you need to do is chop some olives & green, mix some butter and mayo, and stir in cheese. Slather it on top of French bread, bake, and you have an appetizer that will have your guests coming back for seconds.

 

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Olive Cheese Bread Recipe

Preparation 0:10 2017-04-23T00:10:00+00:00 Cook Time 0:25 2017-04-23T00:25:00+00:00 Total Time 0:35 2017-04-23T00:35:00+00:00
Serves 8     adjust servings

For those of us who park ourselves in front of the relish tray at holiday gatherings? You will absolutely LOVE this! Cheesy & brine-y and the appetizer can not be beat.

Ingredients

  • 1 loaf French Bread
  • About 25 Mezzettau00ae Spanish Queen Pimento Stuffed Olives
  • 6 can of Black Olives drained
  • 2 stalks Green Onions (scallions)
  • 1 stick Butter, Room Temperature
  • 1/2 cup Mayonnaise
  • 3 cups Monterey Jack Cheese, Grated

Instructions

Roughly chop both black olives and pimiento-stuffed olives. Slice green onions into thin pieces.

Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture thickly onto French bread that has been sliced lengthwise.

Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.

The mixture can also be made in advance and refrigerated for up to two days.

by

1 review
Nutrition Facts
Serving Size 1 slice
Amount Per Serving As Served
Calories 211 Calories from fat
% Daily Value
Total Fat 19.5 30%
Saturated Fat 10.7 54%
Sodium 275 11%
Carbohydrate 48 16%
Protein 7.1

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000 2500
Total Fat Less than 65g 80g
Sat Fat Less than 25g 80g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g
What have you been cooking up? Share your recipe with me on Instagram using the hashtag #HomeinFLX so I can see what you've been baking!

 

Recipe source: Pioneer Woman

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This appetizer does have a strong briny/olive-y flavor, if you’re not a fan of olives, this might not be your appetizer. But for those of us who park ourselves in front of the relish tray at holiday gatherings? You will absolutely LOVE this! In fact, I had a hard time not eating it while I was taking pictures.

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35 COMMENTS

  1. Thank you for the wonderful recpie. It is great as is, but also versatile so you can change it if so desired. Made as instructed, it is very rich, so small servings are appropriate. However, the next time I might try to lower the fat content by substituting something healthier for the butter and some lower fat cheese selections. But as is, it was better than the entree I made to go with it!

    • I am so glad you enjoyed the Olive Cheese Bread, it is definitely a more indulgent appetizer. I wonder if that Kraft Mayonnaise with olive oil would be a good substitute for the mayo, it is supposed to have half the fat of regular mayo, I have never tasted it, but it seems like that might also be an easy swap.

  2. I tried this recipe with a few changes – I added 2 cloves of smashed garlic, replaced the monterey jack with medium cheddar cheese, and baked at 350* for 12 mins plus broil an additional 2 mins and came out with TOTAL PERFECTION! (for Our tastes, anyway 🙂

  3. Did it!!!! I used mozzareĺla and asiago cheese. Only about 1.5 cups.Absolutely wonderful…. oh a teensy splash of balsamic and hot sauce.

  4. I make a recipe very similar to this, but I add chopped sun dried tomatoes and Genoa salami to the mixture.
    Tastes amazingly similar to a muffaletta, which, let’s face it, is probably the perfect food.

  5. I use hot & spicy stuffed Spanish olives. I cook breakfast sausage til crumbly & add. We put it on sub rolls. Love it for breakfast!

  6. Will this still be yummy if at room temperture? Sometimes people are ready to eat when the appetizers come out of the oven and I want to be sure this is still as delicious 30 minutes later.

  7. I first saw this on Pioneer Woman and let me tell you, it is GOOD! Maybe not the healthiest thing on the planet but if you like olives and cheese, you’ll love this. I will make a whole recipe, cut each half of bread in half (4 pieces total). I’ll bake off 1 of the 4 and freeze the other 3 (recipe really freezes well, just flash freeze, wrap well in foil and then store in a large ziploc bag). This way, my husband and I don’t eat too much of it at once. We fight over this stuff, lol!

  8. There are at least 2800 fat calories in the butter, 3 cups cheese, & 1/2 cup mayonnaise alone, not counting the olives.
    Frighteningly high…

  9. my daughter doesn’t eat mayo but loves the rest of the ingredients, what else could I sub for mayo that doesn’t contain eggs?

    • Once the bread is baked off, you can’t even taste the mayo. I’ve served it to people who don’t like mayo and they didn’t even know it was in there 😉

    • Is it because of an allergy? My son is allergic to eggs, so we use Just Mayo. It tastes just like mayonnaise, but it doesn’t contain any egg.

    • Try “just mayo” by Hampton creek or Hellmann’s carefully crafted sandwich spread, both egg free. My daughter has an egg allergy.

  10. Looks relish!! I am curious about the jar of olives (?) in the photo above. It appears to say Petit Blend. Will you share more information about it please?

    • Hi Ann! Those were olives I later added to my relish tray, they were not used in the recipe. I used Queen Pimento Stuffed Olives and black olives on the olive cheese bread. The petite blend olives were very bold flavored, and consisted of a blend of smaller olives. They were in a seasoned blend of olive oil with, rosemary, and balsamic vinegar, that was good for dipping a regular crusty bread in.

    • Hi Virginia,
      I am not sure I would completely eliminate the butter, and I have not tried it using a butter substitute. There is a very thick layer of the cheese/butter/mayo topping if you make the recipe as written. Some of my family has found it too rich, so a couple of times I have completely cut back the Mayo, butter, and cheese by half & there is still be PLENTY to slather on the bread, with tons of flavor.

      Let me know what you think of it!

    • Yes, you can eliminate the butter. I have been making this for years without the butter. I first saw this on Pioneer Woman, also and I have never put butter in the recipe. We love it…both as described here and cold as a dip with crackers and/or celery.

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