Looking for a change from the “usual” garlic cheese bread? This olive cheese bread is salty, and cheesy, with just a little onion bite. Anita absolutely loves olives, so this was a major hit with her.

Next time I make this, I might kick it up even further by using stuffed olives. I can see where jalapeno-stuffed or garlic-stuffed olives would really take this over the top. I’d also use pepper jack cheese instead of Monterrey jack just for a little more heat.

Also try my jalapeno popper garlic cheese bread.

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Olive Cheese Bread

Course Appetizer

Cuisine American

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 8

Author Based on a recipe from The Pioneer Woman

Ingredients

• 6 ounces green olives pimento, jalapeno, or garlic-stuffed, sliced
• 6 ounces black olives pitted, chopped
• 2 stalks green onions chopped
• 1 stick unsalted butter softened
• 1/2 cup mayonnaise
• 3/4 pound Monterey Jack cheese shredded
• 1 loaf French bread split in half horizontally

Instructions

• Preheat oven to 325 F.
• Place all but the bread in a bowl and stir gently until combined.
• Spoon mixture onto bread halves.
• Bake on a baking sheet for 25-30 minutes or until the cheese is melted and the bread starts to turn golden.