Wednesday, April 24, 2013

Olive and cheese bread

A tasty snack or an entire meal topped with roasted tomatoes and peppers. Also freezes amazingly with a little pre-chilling and a piece of foil separating the pieces.

1 French bread
0.5 cup Kalamata olives
0.5 cup green olives
2 tbsp chopped onion
4 tbsp butter
0.25 cup mayo
2 cup shredded Monterey Jack cheese

Slice the French loaf parallel to the table.

Chop the olives and the onions. Mix with the room temperature butter and mayo. Mix in the shredded cheese.

Spread mixture onto bread pieces. Bake in a preheated 325F oven for 25-30 minutes, until top is bubbly and golden brown.

No comments:

Post a Comment