I love the Pioneer Woman aka Ree Drummond. I have been following her since way back when. Before she was famous. When her cookbook cost like 10 bucks on amazon. Before she wrote that cookbook. I think she is amazingly talented and feel a kindred spirit with her. So it is not surprising that I make many of her recipes. And this is one of her’s. Olive Cheese Bread. Now I LOVE olives. Black olives, green olives, any kind of olives. Always have. So of course I had to try this recipe when I came across it in her first cookbook, Recipes From an Accidental Country Girl. It is a little bit like a muffaletta, but without the meat. It is buttery, cheesy perfection that is just salty enough. It is easy and makes a good bit and can be served as an appetizer, a side, a snack…It is extremely versatile. It is delicious hot and not bad cold. It is all those things you want it to be. It aims to please. And it will. So grab the minimal ingredients this recipe requires and do the minimal work to make it and sink your teeth into this ooey, gooey, cheesy deliciousness tonight.
You ready? I thought so. Make it. You know you want to.
Olive Cheese Bread (from Pioneer Woman’s cookbook)
Makes 8 servings
1 stick of butter, softened
1 lb. Monterey Jack cheese, shredded
1 can pimiento stuffed olives (6.5 oz.), drained and coarsely chopped
1 can black olives (14.5 oz.) drained and coarsely chopped
2 green onions, sliced
1/2 cup mayo (she insists you must use the real stuff, and I do…I actually I have started using Duke’s mayo and it is the BEST as far as mayo goes, in my very humble opinion.)
1 loaf of crusty french bread, sliced in half horizontally
Preheat oven to 325 degrees.
Combine the softened butter, the shredded cheese, the black and green olives (PW says to give them a rough chop…this means not super finely chopped, but just enough to break them into smaller pieces than whole. It’s not an exact art, so don’t stress.) Now stir in the mayo and green onions and give it a good stir to combine well. Spread across both sides of the bread. Just slather it all over that bread.
Now put the bread on a large baking or cookie sheet. Slide the sheet into your preheated oven. Bake for about 15-20 minutes or until the cheesy olive mixture is all bubbly. Pull it out of the oven. Resist the urge to tear a piece off of the load like a ravenous dog because it’s super hot at this point. I speak from er…experience. Slice into about 4 inch wide slices. Serve.