Mmmmm, it's yummy. Three or 4 years ago, I ready roasted red meat tenderloin, tomato-basil pasta salad, roasted asparagus, and this olive cheese bread for a cattlewomen’s luncheon with over 200 hungry women in attendance.
They beloved the tenderloin (recipe coming soon), but what they actually went gaga over was this olive cheese bread. As utterly basic and basic because it is, it’s so delightfully delicious and flavorful. And it’s all the time a hit.
The accomplished product does have fairly a stable salty/olive flavor, so for anybody who’s now not an olive fan, this may be just a bit strong. But for everybody else? Yum. It’s huge paired with a inexperienced salad, or with soup or spaghetti, or as a huge appetizer for guests, cut into thin slices.
Olive Cheese Bread
July 16, 2009 566
PREP TIME:
10 Minutes
DIFFICULTY:
Easy
COOK TIME:
25 Minutes
SERVINGS:
12 Servings
INGREDIENTS
1 loaf French Bread
8 ounces, weight Pimiento-stuffed Green Olives
8 ounces, weight Black Olives
2 stalks Green Onions (scallions)
1 stick Butter, Room Temperature
1/2 cup Mayonnaise
1 pound Monterey Jack Cheese, Grated
INSTRUCTIONS
Roughly chop equally black olives and pimiento-stuffed inexperienced olives. Slice inexperienced onions into thin pieces.
Combine butter, mayonnaise, cheese, olives and inexperienced onions in a blending bowl. Stir collectively till correctly combined. Spread combination onto French bread that has been sliced lengthwise. Bake at 350ºF for 20 to 25 minutes or till cheese is melted and browning.
Mixture is also refrigerated (up to NULL days) and used as a dip. Great with crackers.
July 16, 2009 566
PREP TIME:
10 Minutes
DIFFICULTY:
Easy
COOK TIME:
25 Minutes
SERVINGS:
12 Servings
INGREDIENTS
1 loaf French Bread
8 ounces, weight Pimiento-stuffed Green Olives
8 ounces, weight Black Olives
2 stalks Green Onions (scallions)
1 stick Butter, Room Temperature
1/2 cup Mayonnaise
1 pound Monterey Jack Cheese, Grated
INSTRUCTIONS
Roughly chop equally black olives and pimiento-stuffed inexperienced olives. Slice inexperienced onions into thin pieces.
Combine butter, mayonnaise, cheese, olives and inexperienced onions in a blending bowl. Stir collectively till correctly combined. Spread combination onto French bread that has been sliced lengthwise. Bake at 350ºF for 20 to 25 minutes or till cheese is melted and browning.
Mixture is also refrigerated (up to NULL days) and used as a dip. Great with crackers.