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1 (14 oz.) can black olives, drained 1 (6 oz.) jar pimiento stuffed green olives, drained 2 green onions 1/4 lb. (1 stick) butter, softened 1/2 c. mayonnaise (real mayo, no substitutions) 1 lb. Monterey Jack cheese, grated 1 loaf crusty French bread Preheat oven to 325 degreesF. Place black olives on a cutting board and chop them roughly until most large pieces are broken up. Place green olives on the cutting board and give them a rough chop. Slice green onions then chop them up roughly. In a large bowl, combine the butter, mayonnaise, Monterey Jack cheese chopped olives and green onions. Stir until thoroughly combined. Slice the French bread loaf in half lengthwise. Spread the olive and cheese mixture in an even layer on each half. Bake for 20 to 25 minutes, until the cheese mixture is thoroughly melted and beginning to turn light brown and bubbly. Cut into diagonal slices and serve immediately. Helpful make ahead tips: Prepare olive and cheese mixture up to two days ahead of time. Store tightly covered in the fridge. Or, spread the olive and cheese mixture on the bread and freeze tightly wrapped up to six months. Thaw before baking. Variation: Substitute drained, chopped artichoke hearts and grated Parmesan cheese for black olives and Monterey Jack cheese. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |