Monday, 17 January 2011


This bread is absolutely addicting.  I have made it countless times since I picked up a copy of This Cookbook.  I will make spaghetti (which I have never been a huge fan of) 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
slightly adapted from This Cookbook

1 (14.5 oz.) can black olives, drained
1/4 c. pimientos, drained
1 cube 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 olive/cheese spread.  Bake at 375 degrees for 20-25 minutes or until the cheese is melted and beginning to brown.  Serve with spaghetti or lasagna.  

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