Olives will forever remind me of when Jen and I were kids; our relatives would come up for the holidays and my mom always put out a bowl of whole olives. We would place one on every single finger and pretend they were people. Of course. Seriously, didn’t every kid do this?? Ah, good times.
But I rarely make anything calling for olives because Paul and the kids don’t like them – apparently nobody finds the fun in olive finger puppets like I did *sadness*
This bread was getting made, though. And listening to the moaners and groaners was worth it.
The edges all crunchy, the olives salty, the cheese all melty.
This was all for me. And others who like olives…I know you’re out there.
Olive Cheese Bread
Prep time: 10 minutes
Cook time: 25 minutes
• 1 jar (6 ounce) pimiento-stuffed green olives, drained and roughly chopped
• 1 can (6 ounce) black olives, drained and roughly chopped
• 2 stalks green onions, chopped
• 1/2 cup (1 stick) butter, softened
• 1/2 cup mayonnaise
• 2 cups (8 ounces) Monterey Jack cheese, shredded
• 1 loaf French bread, sliced lengthwise
Preheat oven to 325 degrees.
Combine all the ingredients (except the bread) in a mixing bowl. Stir together until thoroughly combined. Spread mixture evenly onto French bread halves. Bake for 25 to 30 minutes or until cheese is melted and browning. Cut into 2 inch portions across each half and serve as an appetizer.