Olive Cheese Bread  Back to Recipes

  • 1 loaf French bread
  • 1 15-oz. can black olives (drained)
  • 1 8-oz. jar green olives with pimientos (drained)
  • 1 8-oz jar/can artichokes (drained)
  • 2 tablespoons minced garlic
  • ½ cup mayonnaise
  • ½ lb Monterey Jack cheese, grated
  • ½ lb Pepper Jack cheese, grated
  • 1 stick unsalted butter, softened to room temperature


Preheat oven to 350 degrees.

Finely chop black and green olives and put into a medium mixing  bowl. Add artichokes to bowl. Gently stir to combine. Add garlic, mayonnaise and butter to the bowl. Stir until well combined. Add both cheeses to bowl and stir until completely combined.

Cut the French loaf in half lengthwise. Divide the mixture in two portions and spread a thick layer on each open face of the loaf of bread.

Place open-faced loaf on pan and bake in oven for approximately 20 minutes, or until cheese is thoroughly melted and bubbly. Remove from oven and let stand for 10 minutes. Use a serrated knife to cut the loaf halves into pieces 1-inch wide. Serve at your next viewing party with Ecco Domani wine, of course. 

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