Olive Cheese Bread

I feel the need to shout this from the roof-top – I LOVE OLIVE CHEESE BREAD!  This recipe is out of my Pioneer Woman Cooks cookbook that I got about a month or so ago.  I’ve been dying to try this recipe and I decided Christmas Eve would be the perfect opportunity.  And, oh my gosh, was it good!

Now this is definitely not a figure-friendly recipe, but when you are looking to indulge a little bit (such as around the holidays), you cannot go wrong with this bread.  I served this with our Christmas Eve meal – we had a barbequed turkey, potatoes gratin, cornbread stuffing with bacon, and sauteed garlic spinach.  In retrospect, the bread would probably be better served as an appetizer or a meal by itself as it is so filling, but I am in love and so is everyone else who tried it.

I apologize in advance – I do not have a picture of my completed bread.  I wasn’t a hundred percent sure it would be “blog-worthy” (as my husband and I say) so I didn’t snap a shot.  And then before I knew it – poof –  the bread was gone.  That’s the magic of this recipe – it is so delicious that you will blink and it will disappear!

So here is the Olive Cheese Bread recipe from The Pioneer Woman Cooks :

Ingredients:
One 14.5 ounce can black olives, drained
One 6 ounce jar pimento-stuffed green olives, drained
2 green onions
1/4 pound (1 stick) of butter, softened
1/2 cup mayo (real mayo, no substitution)
1 pound Monterey Jack cheese, grated
1 loaf crusty French bread

Directions:
1.  Preheat the oven to 325 degrees.
2.  Roughly chop black olives.
3.  Roughly chop green olives.
4.  Slice green onions, then roughly chop.
5.  In a large bowl, combine the butter, mayo, cheese, olives and green onions.
6.  Stir until thoroughly combined.
7.  Slice French bread in half, lengthwise.
8.  Spread the olive-cheese mixture in an even layer on each half.
9.  Bake for 20-25 minutes until the cheese mixture is thoroughly melted and beginning to turn light brown and bubbly.  Cut into diagonal slices and serve immediately.

Cottage Mama’s Note:  The Pioneer Woman says you can make this bread a head of time and freeze it for up to 6 months.  Also trying substituting other ingredients for the olives and Monterey Jack – for example, chopped sun-dried tomatoes and mozzarella or artichoke hearts and parmesan.

The Pioneer Woman Cooks is an amazing cookbook with beautiful photography and a wonderful story.  If you like good southwestern, southern comfort food, you must check it out.  It is available on Amazon  right now for only $11.50 (regularly $27.50)!