Name: Savory Olive & Cheese Artisan Bread
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Yield: 10
Cuisine: US
Ingredients: 1 loaf French bread, sliced in half lengthwise; 1/2 cup mayonnaise; 1/2 cup unsalted butter, softened; 2 tablespoons Thai sweet chili sauce; 1-1/2 tablespoons sriracha sauce; 8 ounces Monterey Jack cheese, shredded; 1 cup drained sliced black olives; 1 cup drained sliced pimento-stuffed green olives; 2 green onions, sliced; Chopped fresh parsley for garnish (optional)

Elevate your appetizer game with this tantalizing Olive Cheese Bread. A symphony of sweet, spicy, salty, and cheesy notes dances on crusty French bread, creating an unforgettable culinary experience.

Follow The Directions

01

Step

5 mins

Preheat the oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment. (5 minutes)

02

Step

10 mins

Scoop out a small amount from the cut side of each bread slice to create a shallow well. Place on the prepared baking sheet. (10 minutes)

03

Step

10 mins

In a bowl, combine mayonnaise, butter, Thai chili sauce, and Sriracha. Gently fold in cheese, olives, and green onions until well combined. Evenly spread the olive mixture on the cut sides of the bread. (10 minutes)

04

Step

30 mins

Bake in the preheated oven until the cheese is melted and starting to brown, approximately 25 to 30 minutes.

05

Step

5 mins

Let it rest for 5 minutes to allow the cheese to firm up slightly. Sprinkle with parsley. Slice each bread half into 2-inch portions. Serve warm or at room temperature. (5 minutes)

For an extra layer of flavor, consider adding a sprinkle of garlic powder to the mayonnaise mixture.
Feel free to experiment with different cheeses, such as provolone or mozzarella, to customize the flavor profile.
If you prefer a spicier kick, increase the amount of Sriracha to your liking.
This bread is best served immediately, but leftovers can be stored in the refrigerator for up to 2 days. Reheat in the oven or toaster oven for optimal results.

Adonis Cartwright

Written by

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