Olive Cheese Bread Appetizer (Print Version)
# Ingredients:
→ Cheese Mix
01 -
30 grams green onions, thinly sliced (about 1/4 cup)
02 -
pinch kosher salt
03 -
200 grams Monterey Jack cheese, shredded
04 -
fresh cracked black pepper, to taste
05 -
170 grams full-fat sour cream
06 -
1.5 grams garlic powder (roughly 1/4 teaspoon)
07 -
60 grams unsalted butter, at room temp
→ Olives
08 -
170 grams black olives, sliced and drained
09 -
200 grams green olives, sliced and drained
→ Bread
10 -
250-280 grams loaf of French bread
→ Garnish
11 -
chopped fresh parsley, for topping (optional)
# Instructions:
01 -
Turn your oven on to 175°C and let it heat up.
02 -
Grab a mixing bowl and toss in the sour cream, butter that's soft, garlic powder, black pepper, and a little salt. Stir till it all comes together pretty smooth.
03 -
Scatter in your Monterey Jack and the chopped green onions, then give it all a good mix so everything’s spread around.
04 -
Now gently mix in both the green and black olives, making sure you’ve got them spread out nicely in the bowl.
05 -
Cut your bread loaf in half across the middle, then slice lengthwise, making four long pieces.
06 -
Smother all cut sides with your cheesy olive spread so they’re fully covered.
07 -
Put the bread on a baking tray and pop it in the oven. Bake for about 20-25 minutes, or till the cheese bubbles and edges look golden.
08 -
Switch your oven to broil and let the bread get a deeper golden shade, watching it for 1-2 minutes so it doesn’t burn.
09 -
Once it’s out, let the bread cool a bit. Slice how you like and sprinkle fresh parsley over the top if you want. Dig in!
# Notes:
01 -
Want the best melt and flavor? Grate your own Monterey Jack from a block instead of grabbing the bagged stuff.
02 -
For firmer olives, slice up whole pitted ones yourself instead of going for pre-cut.
03 -
In a hurry? Just roughly chop the olives and toss them in. You’ll still get the same great taste.