This bread is absolutely addicting. I have made it countless times since I picked up a copy of The Pioneer Woman's Cookbook. I will make spaghetti just so I can make this bread to eat with it. Also, I seriously HATE olives. You will never see me eating olives, if they are on my salad, I pick them off or if they are in dips, I will pick them out, but for some reason I LOVE them on this bread. Maybe it is because I chop them so small that I can't taste them? Or maybe it is because the other flavors are so incredibly delicious that it makes me forget there are olives in it?
Whatever the reason, thank goodness, because I would be missing out if I would have chosen to never make this bread. From one "Olive Hater" to another "Olive Hater" don't be afraid of this bread. I promise if you just give this a try once, you will be hooked. I have changed the recipe quite a bit from the original to match my taste. The original recipe uses pimiento-stuffed green olives, but I prefer just the plain pimientos. I also added some Parmesan cheese and garlic powder to give it a little better taste.
Olive Cheese Bread
1 (14.5 oz.) can black olives, drained
1/4 c. pimientos, drained
1/2 c. unsalted butter, soft
1/2 c. Mayonnaise (no subs)
8 oz. Monterey Jack Cheese, grated
1 c. Parmesan Cheese blend, grated
salt and pepper
garlic powder, to taste
1 loaf french bread
Finely chop the black olives and pimientos and add to a mixing bowl. Add the butter, Mayonnaise, Monterey, Parmesan blend, salt, pepper and garlic powder; stir well to combine. Slice french bread in half lengthwise. Spread both halves evenly with the olive mixture. Place on a baking sheet and bake at 325 degrees for 20-25 minutes or until the cheese is melted and beginning to brown. Cut into slices. Serve with spaghetti or lasagna.
Or, slice french bread into individual slices and spread the olive mixture over each slice. Place slices on baking sheet and bake at 350 degrees for 10-15 minutes. Broil a few minutes at the end to brown the cheese.
slightly adapted from This Cookbook