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Whenever I need a snack everyone will grab in no time, I turn to this olive cheese bread. The combo of gooey cheese, zippy olives, and pillowy bread always makes people happy. Fast to make, easy to share, and it vanishes before you know it, whether it’s on a weeknight or during a hangout with friends. Anyone who loves olives digs this one.
I first tried this when I had some leftover black and green olives from a party tray. Since then, my kids ask for it at every get-together. It’s so fast to throw together even if friends stop by with zero notice.
Tasty Ingredients
- Kosher salt and cracked pepper: throws in tons of flavor and wakes everything up
- French bread: get a chewy loaf with a good crust so it’ll hold up and crisp while baking
- Garlic powder: brings out delicious savory notes so make sure yours is fresh
- Green onions: gives a sharp, fresh bite in every mouthful so chop ’em thin
- Shredded Monterey Jack cheese: want melty magic? Grate it fresh and it’ll work beautifully blended in
- Black olives: goes earthy and mellow, whole olives have the best pop when you chop them yourself
- Green olives: zesty and a little tart, choose pitted for less hassle when prepping
- Softened butter: helps the bread crisp and adds that buttery goodness you crave
- Full fat sour cream: adds a velvety, creamy base so thicker is better
Simple Step-by-Step
- Slice and Garnish:
- Grab a serrated knife to cut each cheesy loaf into snack-sized squares. If you want, scatter some chopped parsley on top at the end for extra color.
- Broil to Finish:
- Push the pan under your broiler for just a minute or so. Peek often—once you spot browning bubbles, you’re good to go.
- Bake to Melt:
- Slide the bread into a hot oven (350 degrees) and let it cook twenty to twenty five minutes, until the cheese gets super gooey and the corners look golden.
- Spread the Olive Mixture:
- Spoon your olive cheese spread onto all four bread pieces, pressing right to the crust so every bit gets a cheesy bite.
- Prepare and Slice the Bread:
- First, split your French loaf in half across, then cut each in half down the middle for four big halves. Place crust-down on a tray.
- Incorporate the Olives:
- Both green and black olives go in next. Craving chunky pieces? Keep them chunky. Prefer a rustic feel? Roughly chop them instead of neat slices.
- Add Cheese and Green Onions:
- Toss in the Monterey Jack and green onions. Fold everything together gently so every part has melty goodness and a pop of green.
- Mix the Cream Base:
- Dump sour cream, butter, garlic powder, salt, and pepper into a bowl. Stir till mostly smooth—it should be spreadable but not runny.
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The best part? Watching the cheese pull away in long stretchy strands with every slice, wrapped around tangy olives. Monterey Jack always melts exactly how I want. Honestly, watching my kid sneak olives off the board makes it even better every time.
Storing Leftovers
Tuck leftovers into a sealed container and keep them chilled up to three days. Warm them in a regular or toaster oven until the cheese is bubbly again and the crust crisps up. Skip the microwave or you’ll end up with floppy bread.
Easy Swaps
Go with mozzarella for a lighter taste or throw in cheddar if you like it sharp. Jalapeños add a kick if you want some spice, or switch to Kalamata for more tang. Don’t have French bread? Ciabatta or whole wheat baguette totally works too.
Ways to Serve
Cut into strips and pass them around before dinner. Dip pieces in tomato soup for a filling meal, or pair with a bright salad. Makes a fun surprise on a snack board next to sliced meat and cheese.
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Backstory
Breads oozing with cheese show up in tons of places—from American cheese toast to fancy French gougères. This one is pretty Midwest, mixing in that love for baked, cheesy party food. Mediterranean olives just bring the zip and turn it into a fun American twist.
Frequently Asked Questions
- → Could I swap in another cheese for Monterey Jack?
Sure thing. Try mozzarella or a mellow cheddar—they'll melt just as well and give you a tasty twist.
- → Do I have to hand slice the olives?
Chopping your own olives helps them keep their shape. But if you're pressed for time, grab pre-sliced ones from the store.
- → Can I make this ahead?
You can totally whip up the cheese and olive mix earlier and stick it in the fridge. Just spread and bake right before you eat.
- → What are some tasty toppings before serving?
Some fresh chopped parsley makes it look pretty. More green onions or a dash of cracked pepper also work great.
- → Any tips on saving leftovers?
Wrap up leftovers and toss 'em in the fridge. Heat them quickly in the oven to get back that crispy bite.