Olive Cheese Bread
A warm, cheesy loaf studded with olives and Monterey Jack cheese that's perfect for any occasion.
Ingredients
Cheese Mixture
- 6 oz full-fat sour cream
- 4 tablespoons softened butter (unsalted is fine)
- 1/4 teaspoon garlic powder
- 8 oz shredded Monterey Jack cheese
- 1/4 cup thinly sliced green onions (scallions)
- Kosher salt Kosher salt to taste
- fresh cracked black pepper fresh cracked black pepper to taste
Bread
- 8-10 oz loaf French bread (or a small baguette)
- 7 oz green olives (drained and sliced)
- 6 oz black olives (drained and sliced)
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine sour cream, softened butter, garlic powder, and a generous pinch of kosher salt and fresh cracked pepper. Stir until mostly smooth.
- Add the shredded Monterey Jack and the sliced green onions. Mix until evenly combined.
- Fold the sliced green and black olives into the cheese mixture until distributed.
- Slice the French bread: cut in half widthwise, then each half in half lengthwise so you end up with four pieces.
Baking
- Spread the olive-cheese mixture evenly over the cut sides of the bread pieces.
- Place the topped bread on a baking sheet and bake for 20–25 minutes, or until the cheese is melted and the edges start to turn golden.
- Switch to broil and broil for 1–2 minutes, watching closely, until the cheese has dark golden-brown spots.
- Remove, let rest for a couple minutes, slice, garnish with chopped fresh parsley, and serve.
Notes
Best served warm as an appetizer or alongside tomato soup. Can be refrigerated for up to 3 days and reheated in the oven. For creative twists, consider adding bacon, feta, or even turning mini loaves into party bites.