Olive Cheese Bread
Crusty French bread piled with a creamy, cheesy olive spread — Monterey Jack, sour cream, butter, green onions and two kinds of olives — baked until melty and broiled until golden. Minimal ingredients, maximum disappearing speed.
Prep
10 min
Cook
25 min
Total
35 min
Serves
10
Ingredients
Olive cheese spread
- 6 oz full-fat sour cream
- 4 tbsp butter, softened
- 1/4 tsp garlic powder
- 7 oz green olives, drained and sliced
- 6 oz black olives, drained and sliced
- 8 oz shredded Monterey Jack cheese
- 1/4 cup thinly sliced green onions
- Kosher salt and fresh cracked pepper
Bread
- 1 loaf French bread (8–10 oz)
- Fresh parsley, for garnish
Method
- 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
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
Bon appetit
Tips
- Watch the broiler like a hawk — golden to burnt takes about 20 seconds.
- Full-fat sour cream matters here; light versions make the topping watery.
- Leftover spread keeps 2 days in the fridge and doubles as an epic grilled-cheese filling.
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