OLIVE CHEESE BREAD
You can make the olive/cheese mixture two days ahead of time. Store tightly covered in fridge. OR, spread olive cheese mixture on the bread and freeze tightly wrapped, up to six months. Thaw before baking. The cheese topping also makes a delicious spread for crackers. You can substitute drained chopped artichoke hearts and grated...
Provided by Lynnda Cloutier
Categories Savory Breads
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 325. Put black olives on cutting board. Chop them roughly til most of the large pieces are broken up.
- 2. Put the green olives on the cutting board and give them a rough chop. Slice green onions, then chop them up roughly.
- 3. In large bowl, mix the butter, mayonnaise, Monterey Jack cheese, chopped olives and green onions.Stir til thoroughly mixed. At this point, grab the nearest cracker and take a taste. Repeat as needed
- 4. Slice French bread loaf in half lengthwise. Spread olive cheese mixture in an even layer on each half. Bake for 20 to 25 minutes til cheese mixture is thoroughly melted and beginning to turn light brown and bubbly. Cut into diagonal slices and serve at once.
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