Olive Cheese Bread
This olive cheese bread comes together in minutes and is sure to please everyone! It’s French bread stuffed with butter, mayo, salty green olives, black olives, parsley, and pepper jack cheese.
Why You’ll Love This
It’s a super easy appetizer that feeds a crowd with salty, briney, creamy, and crunchy goodness! Mix the filling, stuff the bread, bake, slice, and serve this gooey, cheesy bread.
It’s a great appetizer for a cocktail party, but can also be served as a side bread with soup and salads.
I’ve seen this recipe around for quite some time now and decided to give it a try. You will not be disappointed, I promise!
Some of our other favorite appetizer recipes to make are Oven Baked Cheeseburger Sliders, Cheddar Cheese and Herb Straws, Easy Mediterranean Dip, Smoked Pig Shots, and Homemade Fire Roasted Salsa.
How to Make Olive Cheese Bread
Variations
- Swap out the cheese for Monterey Jack cheese, mozzarella, or try adding crumbled feta cheese and grated parmesan. Or use a mixture of the above.
- Add some diced green onions or chives.
- I like to use pimento-stuffed Spanish Queen olives, but any green olives will work.
- You can also use Kalamata olives instead of black olives, but remember, they tend to be more salty.
Tips
- Slice the olives yourself! I find that presliced olives in brine break down easily and start to become mushy.
- Yes, you can rough chop the olives if you don’t want to take the time to slice them yourself.
- Shred the cheese yourself! Preshredded cheese has a coating on it that makes melting a little more difficult.
- If you are sensitive to salt, cut the amount of green olives in half.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes.
FAQ
Yes. Thoroughly prepare the bread, wrap it in plastic wrap, and refrigerate until ready to bake. Remove from the fridge at least 30 minutes before baking.
Store any leftovers in an airtight container in the refrigerator for 2 to 3 days. Reheat in a 350ºF oven for 10-15 minutes until warmed through.
More Stuffed French Bread Recipes
Olive Cheese Bread Recipe
Ingredients
- 1 loaf French bread about 14-inches long
- 1/2 cup Unsalted butter softened
- 1/2 cup Mayonnaise
- 1/2 tsp Garlic powder
- 1/4 tsp Black pepper
- 6 oz Pimento-stuffed green olives drained and sliced (or less to taste)
- 6 oz Black olives drained and sliced
- 1/2 cup Fresh parsley chopped
- 8 oz Pepper Jack cheese shredded (reserve 1/2 cup for topping)
Instructions
- Preheat oven to 350°F.
- In a large bowl, cream together the softened butter, mayonnaise, garlic powder, and black pepper. Add the green olives, black olives, shredded pepper jack cheese (reserving 1/2 cup), and parsley. Mix to combine.1/2 cup Unsalted butter, 1/2 cup Mayonnaise, 1/2 tsp Garlic powder, 1/4 tsp Black pepper, 6 oz Pimento-stuffed green olives, 6 oz Black olives, 1/2 cup Fresh parsley, 8 oz Pepper Jack cheese
- Slice the French bread loaf in half lengthwise. Scoop out a shallow well on the surface of each piece of bread. Divide and spread the filling evenly between each bread half. Sprinkle the reserved cheese over each half.1 loaf French bread
- Bake for 25-30 minutes, until cheese is bubbly and golden brown. Allow to cool for about 5 minutes, then slice into 1-inch pieces.
Notes
- Yes, you can rough chop the olives if you don’t want to take the time to slice them yourself.
- If you are sensitive to salt, cut the amount of green olives in half.
- Cover and refrigerate any leftovers for up to 3 days. Warm in a 350°F oven for 10-15 minutes.
Nutrition
slightly adapted from The Pioneer Woman