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Easy Cheesy Olive Bread

An easy and quick comfort food appetizer inspired by the Pioneer Woman. Crusty French bread is topped with a rich, creamy, cheesy, and savory olive spread and baked until golden and bubbly. Perfect for parties, snacks, or movie nights.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 green onions sliced
  • 0.5 cup butter at room temperature
  • 0.5 cup mayonnaise
  • 12 oz Monterey Jack cheese grated
  • 6 oz black olives drained
  • 6 oz pimiento-stuffed green olives drained
  • 1 loaf crusty French bread sliced lengthwise

Equipment

  • Mixing bowl
  • baking sheet
  • Spoon or Spatula
  • Serrated Bread Knife

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). Slice the green onions thinly.
  2. Step 2: In a mixing bowl, combine the softened butter, mayonnaise, grated Monterey Jack cheese, drained black olives, drained pimiento-stuffed green olives, and sliced green onions. Mix until all the ingredients are well combined into a thick spread.
  3. Step 3: Place the two halves of the French bread, cut-side up, on a baking sheet. Spread the olive and cheese mixture generously and evenly over the cut surface of both bread halves, going all the way to the edges.
  4. Step 4: Bake in the preheated oven for 20 to 25 minutes, or until the cheese is completely melted and bubbly and the top is a beautiful golden brown.
  5. Step 5: Carefully remove the baking sheet from the oven. Let the bread cool for about 5 minutes before slicing.
  6. Step 6: Use a serrated knife to slice the bread crosswise into individual pieces. Serve warm and enjoy!

Notes

Tips & Storage: Use a crusty bread and ensure your butter is at room temperature for best mixing. Make sure both types of olives are very well-drained to avoid making the bread soggy. If you have any leftovers (unlikely!), let the bread cool completely, then wrap tightly in plastic wrap or foil and store in the refrigerator for 2-3 days. Reheat leftovers in a low oven (around 300°F) or toaster oven until warmed through and crispy again. Freezing the baked bread is not recommended as the texture can change. However, you can make the cheese and olive spread ahead of time and store it in an airtight container in the fridge for up to 2 days; let it soften slightly before spreading and baking.