I did not make this recipe up. The Pioneer woman did (or at least I think she did!) I just modified it a little. It was one of those things you have to try because one of the ingredients is like…um what? (or multiple ingredients, but in this case it’s just one, and that’s mayonnaise. Aaron even questioned it). But it is really tasty.
The aforementioned mayonnaise. Also half stick of butter, olives, garlic and cheese. The Pioneer woman uses green onions but I didn’t have any so I used dried chives instead.
I also swapped out the Monterey Jack for Parmesan. Because I have a huge amount of it at any given time. I also used these Byzantine olives because I also have a lot of those, and they’re much more flavorful than the ones you get in a jar at the grocery store. They’re off the hook really.
There was one other thing I failed to understand and that was the lack of garlic. Cannot compute on that one. So I added it.
Melted butter, dried chives, garlic and mayonnaise.
Add olives and mix.
Split bread and coat with this mess. I used Overnight Rise Italian bread. This is a great use for bread that is getting a little stale. Bake at 350 for 20-25 minutes.
Until nice and golden.
In spite of it being designated as chick food, my husband ate the hell out of it. And if you tried to call him metro, I assure you he’d deck you. The kids even liked it (but they’re freaks for olives so…)
The mayonnaise seems to mix with the cheese and butter and keeps everything from sinking too much into the bread, so the texture of the bread stays really nice.
Olive Cheese Bread
- 1/4 cup mayonnaise
- 1/2 stick butter melted
- 3 to 4 cloves garlic sliced or crushed
- 2 tablespoons dried chives
- 8 ounces olives chopped
- 1/2 lb Parmesan cheese shredded
- 1 loaf French or Italian bread
- Add all ingredients except bread and mix. Slice bread in half and top with mixture. Bake in preheated 350 degree Fahrenheit oven for 20 to 25 minutes, until browned to your liking.