This bread is fantastic. I might not be the best spokesperson as I’ll eat anything if it’s put on bread, but will it help if I tell you my cat likes it too (keep reading for evidence)?
It is very rich, but somehow I loved it despite not at all liking green olives. I think I was drawn in because it just has such an interesting flavor! Creamy and salty, this would be great as an appetizer, a side, or alone as a meal. I ate it for lunch today with a ceasar salad.
Olive Cheese Bread, from The Pioneer Woman
1 loaf French Bread
6 oz Pimiento-stuffed Green Olives
6 oz Black Olives
2 stalks Green Onions (scallions)
½ cup Butter, Room Temperature
½ cup Mayonnaise
¾ pounds Monterey Jack Cheese, Grated
Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces.
Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.
Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.
I let him have a few licks. After a Google search I learned many cats like green olives! He has a sensitive stomach, so I couldn’t let him go wild.
Leonardo’s stamp of approval