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Olive Cheese Bread

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4.9 from 14 reviews

The ultimate easy appetizer, this olive cheese bread comes together in just minutes with minimal ingredients! Olive lovers, cheese lovers and bread lovers alike are going to love this quick and easy snack!

Ingredients

Units Scale
  • 6 oz. full fat sour cream
  • 4 tablespoons softened butter
  • 7 oz. green olives, drained and sliced
  • 6 oz. black olives, drained and sliced
  • 8 oz. shredded Monterey Jack cheese
  • 1/4 cup thinly sliced green onions
  • 1/4 teaspoon garlic powder
  • 8–10 oz. loaf French bread
  • Kosher salt
  • fresh cracked pepper

Instructions

  1. Heat oven to 350 degrees. 
  2. In a medium bowl combine sour cream, garlic powder and butter along with a large pinch of salt and pepper. Stir until mostly smooth. 
  3. Add cheese and green onion and stir until well combined.
  4. Fold olives into the cheese mixture.
  5. Slice French bread loaf in half widthwise and then in half lengthwise. 
  6. Divide olive mixture between the four pieces, spreading it in an even layer on the cut side of the bread. 
  7. Bake for 20-25 minutes or until cheese is melted and the ends start to get golden brown. 
  8. Broil for 1-2 minutes or until the cheese starts to get dark golden brown.
  9. Slice, garnish with fresh parsley and enjoy!

Equipment

Notes

Buy a block of Monterey Jack and shred it yourself. It’s cheaper and although it’s a little more work, you’ll end up with a meltier, ooier, gooier cheese bread! Pre-shredded cheeses have cellulose on them which prevents the shreds from sticking together. It also prevents them from melting well.

Buy whole olives and slice them yourself. I realize this can seem a bit tedious, but when I buy sliced olives it always seems that they’ve started to break down in the briney liquid and don’t hold their shape as well. I much prefer draining the liquid off a jar of whole olives and slicing them myself so they can retain their shape. Just make sure you buy pitted olives!!

You can also roughly chop the olives if you’re not in the mood for slicing. I don’t always have time to slice the olives either! So when I’m in a hurry, I like to just roughly chop the olives. You’ll end up with the same flavors – you just won’t have the round shape of the olives. Not the end of the world!

Find it online: https://midwestfoodieblog.com/olive-cheese-bread/