adapted from The Pioneer Woman
I've had this recipe saved for awhile but just didn't try it. I was trying out some new lunch recipes recently and, since I had olives on hand, decided to try out this bread. I used canned Pillsbury french bread for the break (obviously, cooking the loaf before using it). I was afraid that this bread was going to be weird since the recipe uses mayonnaise (that always freaks me out HA!) but it reminded me of a pizza with olives without the sauce. I really enjoyed it and plan to make it again. The link above shares about how to flash freeze the bread so you could make it in advance and cook it on different days.
- 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
- 1/2 cup Mayonnaise
- 3/4 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.
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.
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