Olive Cheese Bread
The Pioneer Woman Cooks
I have made this several times and everytime someone always says, this is so good. Did you make this? Well, yes I did, thanks to Ree Drummond who is the author of the cookbook. "The Pioneer Woman Cooks" If you like olives you will fall in love with this recipe. It makes enough to cover both sides of a country crusty bread. Enough to feed several people. You can even make the olive bread loaf, wrap it well and put in freezer.
1 (14.5 ounce) can black olives, drained
1 (6 ounce) jar pimiento-stuffed green olives, drained
2 green onions
1 stick of butter, 1/4 pound
1/2 cup mayonnaise
1 pound grated Monterey Jack cheese
1 loaf crusty french bread, any crusty country bread
In a large bowl, chop or cut up the drained olives, add the softened butter, cut the green onion in small pieces, add the mayo and the Monterey Jack cheese. And using my clean hands I mixed all the ingredients. Slice the bread in half lengthwise or in thick slices and pile on the cheese mixture. Place this on a rimmed baking sheet and bake for about 20-25 minutes or till light brown, and the cheese is melted and bubbly.