There are some recipes that I've made so many times that I don't consider them a recipe anymore; they are simply dishes that I know how to make. The funny thing is, the majority of these recipes I have yet to share here on YumSugar for that reason!
Thus today, instead of featuring a new recipe that I tested out, I'm going to share one I've made over and over again. It's the Pioneer Woman's (if you don't read her website you should, it's full of wonderful recipes) olive cheese bread.
Part open-face sandwich and part French bread pizza, this dish is insanely easy and wonderfully satisfying. Basically you stir together olives, cheese, mayonnaise, and butter. Then, slather the mixture on French bread and bake until it's toasted and gooey.
I've enjoyed it as a side dish, eaten it alone, served it to a crowd, and brought it to a potluck. If you love cheese, olives, and crusty bread, you'll never get sick of this scrumptious side (or snack). Keep reading for her technique.
1 loaf French bread
6 ounces, weight pimiento-stuffed green olives
6 ounces, weight black olives
2 stalks green onions (scallions)
1 stick 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 like to use pepper jack to add a little more kick to the bread.
- Loaf Bread, Breads
- North American