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This cheesy olive bread turns a basic loaf into a standout snack or side that's perfect for sports parties, laid-back get-togethers, or making your regular dinners more exciting. When the gooey cheese meets tangy olives, you get a taste combo that folks can't stop eating – it's usually gone minutes after serving.
I whipped up this cheesy olive bread when my neighbors threw a last-minute potluck, and now it's what everyone expects me to bring to parties. The fact that I always take home an empty dish tells you all you need to know.
Ingredients
- Sour cream: Go for the full-fat kind for extra creaminess and to hold everything together
- Softened butter: Brings a nice richness and helps make that crispy, golden top
- Green olives: Their tangy zip works great against the smooth, creamy cheese
- Black olives: Not as bold as the green ones, they add nice color and a gentler olive taste
- Monterey Jack cheese: Melts super well with a light flavor that doesn't overpower the olives
- Green onions: Give a light, fresh oniony kick without going overboard
- Garlic powder: Adds flavor depth without the sharpness you'd get from fresh garlic
- French bread: Has just the right heft to support all that cheesy goodness on top
- Kosher salt: Boosts all the flavors without being too strong
- Fresh cracked pepper: Brings a bit of warmth and extra flavor layers
Step-by-Step Instructions
- Preheat Oven:
- Turn your oven to 350°F and let it warm up completely while you mix everything. This makes sure your bread bakes evenly right from the start.
- Create The Base Mixture:
- Mix up the sour cream, soft butter, garlic powder, and a good pinch of kosher salt and fresh pepper in a medium bowl. Stir until it's almost smooth—a few butter lumps are fine. This makes the creamy base for your topping.
- Add Cheese And Onions:
- Dump in the shredded Monterey Jack and sliced green onions into your sour cream mix. Stir it all together really well. The cheese will start to stick to your creamy base.
- Fold In Olives:
- Gently mix both green and black olives into your cheesy mixture. Don't stir too hard—just fold them in so you can still see the olive pieces and keep the mix from getting mushy.
- Prepare The Bread:
- Cut your French bread loaf in half across the middle first, then slice each piece lengthwise. You'll end up with four pieces that have just the right amount of bread to hold your topping. Put them cut-side up on a baking sheet.
- Apply The Topping:
- Spread your olive-cheese mix evenly on all four bread pieces. Go all the way to the edges with a thick layer. Don't worry about making it too neat—it looks better a little messy.
- Bake To Perfection:
- Stick your topped bread in the hot oven for 20-25 minutes. You'll know it's ready when the cheese has melted completely and the bread edges are turning golden.
- Broil For Color:
- For that extra wow factor, broil the bread for just a minute or two, but watch it closely! This gives you that beautiful golden top with some darker spots where it caramelizes.
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Using both green and black olives together is what gives this bread its special touch. I tried making it with just green olives at first but found it was too strong. Even my husband, who always said he hated olives, got caught sneaking the last piece after we had this bread with dinner for the first time.
Make It Your Own
Feel free to play around with this cheesy olive bread. Throw in some chopped artichoke hearts, bits of roasted red peppers, or a sprinkle of red pepper flakes if you want some heat. Mediterranean extras like sun-dried tomatoes or feta would work great too. The basic recipe can handle whatever flavors your family likes best.
Storage Tips
If you somehow end up with leftovers (which hardly ever happens), put them in a sealed container in the fridge for up to 3 days. When you want to warm it up, pop it in a 300°F oven for about 10 minutes until it's heated through. Don't use the microwave—you'll just get soggy bread. This bread tastes best fresh out of the oven when you've got that perfect mix of crunchy bread and gooey topping.
Serving Suggestions
This cheesy olive bread tastes amazing with a thick tomato soup for a full meal, or you can cut it smaller to serve with other appetizers. It's really good with a simple green salad dressed with vinaigrette to balance out how rich it is. When I'm hosting, I sometimes make several loaves with different toppings and create a sort of bread buffet where everyone can try various flavor combos.
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This cheesy olive bread wins over everyone, bringing both comfort and amazing flavor to any meal or party!
Frequently Asked Questions
- → Is it okay to try a different bread?
Of course! While the classic option is French bread, sourdough, ciabatta, or even a baguette can give it a fun new texture and flavor.
- → Can I swap out the cheese?
Sure can! Monterey Jack is a great pick, but mozzarella, cheddar, or pepper jack for some heat also work beautifully.
- → What's the best way to store extras?
If you’ve got leftovers, wrap them up in foil and pop them into the fridge. They’ll keep for about 3 days. Just reheat in the oven at 350°F until they’re warm and crispy again.
- → Can I prep this ahead of time?
You bet. Make the olive mixture and refrigerate it a day ahead. When you’re ready to eat, just spread it on the bread and toss it in the oven.
- → Is this okay for vegetarians?
Yes! Just toss in vegetarian-friendly cheese, and you’re good to go.