With parties and get-togethers aplenty this holiday season, I'm always in search of easy, impressive appetizers to make for entertaining.
I came upon this recipe for olive bread a few years ago, but I was hesitant to try it, because I don't like olives -- at all.
But because people online were RAVING about it and because it was from Ree Drummond, aka The Pioneer Woman (who can do no wrong in my cooking eyes), I decided to try it.
Guess what? It's amazing, and I have a newfound love for olives ... at least when they're smothered in a cheesy, creamy mix on crusty bread.
It's appetizer perfection, and I guarantee it will disappear. If (and that's a big if) there are any leftovers, a couple pieces also work well for dinner or lunch along with a simple salad or soup.
Olive Cheese Bread
- 1 loaf French bread
- 6 ounces pimiento-stuffed green olives (I use regular green olives with no pimientos)
- 6 ounces black olives
- 2 stalks green onions (I find a little more is better)
- 1 stick butter, room temperature
- 1/2 cup mayonnaise (only the real, full-fat deal will do here)
- 3/4 pound Monterey Jack cheese, grated
Roughly chop both black olives and 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.
Bonus: You can make ahead of time and keep in the refrigerator for a couple days and just top the bread when you're ready to bake.
Image via Jude Doyland/Flickr