CHEESY OLIVE TAPENADE STUFFED FRENCH BREAD

CHEESY OLIVE TAPENADE STUFFED FRENCH BREAD image

Provided by @MakeItYours

Number Of Ingredients 18

1 large loaf French Bread
1 (heaping) cup Lemony Olive Tapenade (see recipe below)
1/2 cup sliced black olives
1/2 cup chopped green onions
2 ounces cream cheese, room temperature
2 ounces herbed goat cheese
2 tablespoons butter, melted
3 tablespoons mayo
1 cup shredded mozzarella cheese
FOR THE TAPENADE
1 cup Black Lindsey Olives, pitted and halved
1 cup Green Lindsey Olives, pitted and halved
1 cup marinated artichokes, roughly chopped
Zest + juice of 1 lemon
3 cloves garlic, roughly chopped
1 tablespoon olive oil
4 basil leaves, roughly chopped
Combine all ingredients in a food processor and blend until right consistency.

Steps:

Preheat oven to 325 degrees F and line a large baking sheet with parchment paper. Set aside.
In a medium mixing bowl mix together the Lemony Olive Tapenade, sliced black olives and chopped green onions. Set aside.
In a separate, smaller bowl, beat together the cream cheese, goat cheese, butter and mayo. Fold the cheese mixture with the tapenade olive mixture and add the shredded mozzarella.
Using a large bread knife, carefully slice off the very "top" of the French bread loaf (slice it in half lengthwise). To make more room for the olive cheese mix, I scooped out a little of the inside soft bread- not too much, we still want some bread with the dip ;)
Spread mixture thickly onto the sliced French Bread and sprinkle with a thin layer of mozzarella cheese, if desired.
Bake at 325 degrees for 25-30 minutes, or until cheese is melted and golden.
Remove from the oven, slice and serve. Best served immediately, or leftover and heated for up to 2-3 days.