Wednesday, May 28, 2008

Olive Cheese Bread

More Pioneer Woman cooking! Another recipe we tried over Memorial Day weekend and loved. We served this with chicken spaghetti... not because they really fit together, but we really wanted to try it and it was the only night left. Sooo good! This is very olivey and we racked our brains trying to come up with substitutions for the olives if you're not much of an olive lover. After eating the bread, I think artichoke hearts and/or spinach and/or pimentos would make nice substitutions for the olives and the bread would still be might tasty.

Go here for Pioneer Woman's ultimate no-fail instructions.

1 regular can whole black (ripe) olives
1 6-oz jar pimiento-stuffed olives
2 green onions
¾ pound Monterey Jack cheese
½ cup real mayonnaise
1 stick butter, softened
1 loaf French bread

Roughly chop black and green olives. Slice green onions and give them a rough chop. Combine
green onions and olives with the softened butter, ½ cup mayonnaise, and grated Monterey jack
cheese. Mix thoroughly. Slice French bread in half lengthwise, then spread mixture evenly over
the halves.

Bake at 325 degrees for 25 minutes, or until thoroughly melted and starting to turn light brown
and bubbly. Cut into diagonal slices and serve with salad, with soup, with spaghetti, or as a
yummy appetizer.
Make-ahead tips: You can make the cheese mixture up to two days ahead of time and store in the
fridge. Or, you can spread the mixture on the bread and freeze the bread, unbaked, for several

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