Thursday, August 12, 2010

Olive Cheese Bread

This is from the Pioneer Woman's cookbook, which is a lovely book filled with all sorts of not-at-all lowfat foods that are delicious.

I suggest you make a rule for yourself regarding this bread. My rule is that I can only make it when I'm not at home. It is strictly reserved for vacations, because it is so good, but so bad for you, and once you try it you will have to force yourself to stop eating it.


But if you do make it at home, don't say I didn't warn you.

1 14.5 oz can black olives, drained
1 6-oz jar pimiento-stuffed green olives, drained
2 green onions
1/4 lb (1 stick) butter, softened
1/2 cup mayonnaise (real mayo, no substitutions)
1 lb Monterey Jack cheese, grated
1 loaf crusty French bread.

Preheat the oven to 325.

Chop the olives roughly until most of the large pieces are broken up. Slice the green onions, then chop them roughly.

In a large bowl, combine the butter, mayo, cheese, and chopped olives and onions. Stir until thoroughly combined.

Slice the French bread loaf in half lengthwise and spread olive-cheese mixture in an even layer on each half.

Bake for 20-25 minutes, or until the cheese mixture is thoroughly melting and beginning to turn light brown.

Cut into diagonal slices and serve immediately.

Or take into closet and eat them yourself.

You can prepare the olive/cheese mixture up to 2 days ahead of time and store it tightly covered in the fridge, or spread it on the bread and freeze, tightly wrapped, up to 6 months (thaw before baking).

She also says the cheese mixture is good on crackers and that you can sub drained, chopped artichoke hearts and grated Parmesan cheese for the black olives and Monterey Jack cheese.

Don't say I didn't warn you.

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