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Easy Olive Cheese Bread

Easy olive cheese bread is made by spreading a creamy, cheesy olive topping over French bread and baking until bubbling and golden at the edges. A quick broil lightly browns the top for a crisp, savory finish.
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Prep Time 15 minutes
Cook Time 27 minutes
Resting time 5 minutes
Total Time 47 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the bread
  • 1 loaf (16 oz) French bread
For the olive cheese topping
  • 4 tbsp unsalted butter softened
  • 0.5 cup mayonnaise
  • 1 cup Monterey Jack cheese shredded
  • 1 cup sharp cheddar cheese shredded
  • 0.5 cup pimiento-stuffed green olives drained and chopped
  • 0.5 cup black olives canned, sliced, drained
  • 2 scallions thinly sliced
  • 0.25 tsp garlic powder
  • 0.25 tsp black pepper

Equipment

  • 1 large rimmed baking sheet

Method
 

Prepare the bread
  1. Heat the oven to 350°F.
  2. Line a large rimmed baking sheet with foil.
  3. Slice the French bread in half horizontally.
  4. Place both halves cut side up on the baking sheet.
Make the topping
  1. Stir the softened butter and mayonnaise in a medium bowl until smooth.
  2. Mix in the Monterey Jack, cheddar, green olives, black olives, scallions, garlic powder, and black pepper.
Assemble and bake
  1. Spread the olive cheese mixture evenly over the cut sides of the bread.
  2. Bake for 20 to 25 minutes, until the cheese is melted and bubbling and the bread edges are golden.
  3. Broil for 1 to 2 minutes, watching closely, until the top is lightly browned.
  4. Let the bread rest for 5 minutes.
  5. Cut into slices.
  6. Serve.

Notes

For an evenly browned top, watch closely during broiling. Refrigerate leftovers for up to 3 days; freezing is not recommended because the topping may change texture. For a lighter option, replace the mayonnaise with Greek yogurt.