From Linderhof’s Kitchen . . .
Martha Meinsen Scott
Every once in a while someone brings a dish to “something” and you fall in love! Rhonda brought this to our Cookbook Book Club last Thursday night . . . and I’ve already made and taken it to two “come and brings”. It is that good! It’s easy but not inexpensive for it calls for 2 cans/jars of olives and a whole pound of Monterey Jack cheese. But it is so worth it! And I actually like it at room temperature rather than hot out of the oven. Both times, I brought home crumbs. This recipe is definitely going in my little black book!
OLIVE CHEESE BREAD
1 loaf French Bread
8-ounce jar Pimiento stuffed Green Olives
8 ounce can black olives
2 green onions (white and green)
1 stick butter, room temperature
½ c. real Mayonnaise
1 pound Monterey Jack Cheese, grated
Roughly chop both black olives and green olives. Slice green onions (green and white part) into thin pieces.
Combine butter, mayonnaise, cheese, olives and green onions in mixing bowl. Stir together until thoroughly combined. Cut French bread in half, lengthwise. Spread half of the mixture on one half of the bread. Spread the other half of the mixture on the other half of the bread. Bake in a preheated 350 oven for 20 – 25 minutes or until cheese is melted and browning.
Cut into slices and serve.
