Olive Cheese Bread

Ingredients

Ingredient notes & substitutions

Sour cream:

Stick with full-fat — light or fat-free versions release too much water and make the topping soggy instead of creamy.

Monterey Jack:

Shred it yourself if you can, since pre-shredded cheese has anti-caking coatings that keep it from melting as smoothly.

Green and black olives:

Using both gives you a rounder, less one-note briny flavor — feel free to swap in kalamatas for more punch.

French bread:

Look for a sturdy, wide loaf so it holds up under the weight of the topping without turning mushy.

Butter:

Make sure it's truly softened (not melted) so it blends into a smooth base rather than sitting in greasy pools.

Green onions:

Slice thin and use both white and green parts for a mild bite that doesn't overpower the olives.

Method

1. 1

   Heat the oven to 350°F (175°C). Stir the sour cream, softened butter and garlic powder with a large pinch of salt and pepper in a medium bowl until mostly smooth. Add the Monterey Jack and green onions and stir until well combined. Fold in the sliced green and black olives. Slice the French bread in half widthwise, then split each piece lengthwise so you have four long pieces. Divide the olive mixture between the four pieces, spreading it evenly over the cut sides. Bake 20–25 minutes, until the cheese is melted and the ends turn golden. Broil 1–2 minutes until the top is deep golden brown, then slice, scatter with parsley and serve hot.

   
2. 2

   heese is melted and the ends turn golden. Broil 1–2 minutes until the top is deep golden brown, then slice, scatter with parsley and serve hot.

   
3. 3

   Bon appetit

   

Variations to try

• Swap Monterey Jack for pepper jack or sharp cheddar for a spicier or tangier bite
• Add a few tablespoons of grated Parmesan into the mixture for extra savory depth
• Stir in a pinch of red pepper flakes or a dash of hot sauce if you like heat
• Use a French baguette split into shorter pieces for individual party-sized portions

Storage & make-ahead

Leftover baked bread is best eaten the same day, but you can wrap slices tightly and refrigerate for up to 2 days, then reheat in a 350°F oven until warmed through and the cheese is melty again. If you have leftover unbaked olive spread, store it in an airtight container in the fridge for up to 2 days — it's fantastic as a grilled cheese filling or spread on crackers. This dish doesn't freeze well once assembled since the sour cream and cheese mixture can separate and turn grainy after thawing.

Frequently asked questions

Can I make the olive topping ahead of time?

Yes, mix the sour cream, butter, cheese, olives and green onions up to a day ahead and store it covered in the fridge, then spread it on the bread and bake right before serving.

Why is my topping runny instead of creamy?

This usually happens if you used light sour cream or didn't drain the olives well enough — pat the olives dry with a paper towel before folding them in.

Can I use a different type of bread?

A sturdy Italian loaf or ciabatta works well too, just make sure it's thick enough to hold the topping without getting soggy in the middle.

How do I know when it's done under the broiler?

You're looking for deep golden brown spots across the top, which usually takes just 1–2 minutes — stay at the oven the whole time since it can go from perfect to burnt in about 20 seconds.