Effortless Olive Cheese Bread (Print Version)

# Ingredients:

→ Cheese Blend

01 - pinch of kosher salt
02 - cracked black pepper, add as much as you like
03 - 1.5 grams garlic powder (about 1/4 teaspoon)
04 - 30 grams sliced green onions (roughly 1/4 cup)
05 - 200 grams Monterey Jack, shredded up yourself
06 - 60 grams unsalted butter that’s been softened up
07 - 170 grams thick sour cream

→ Olives

08 - 170 grams black olives, sliced and drained
09 - 200 grams green olives, sliced and drained

→ Bread

10 - 250–280 grams loaf of French bread

→ Garnish

11 - a handful of fresh parsley, chopped (optional)

# Instructions:

01 - Pull the bread out, give it a minute or so, then cut it how you like and toss on some parsley if you want before serving.
02 - Flip your oven to broil, let the bread get perfectly bubbly and golden at the edges for another 1–2 minutes. Don’t walk away.
03 - Slide the bread onto your tray and bake for about 20–25 minutes. The cheese should be all melty and the edges start turning golden.
04 - Scoop the olive cheesy mix right onto every bread piece, making sure each one’s covered from edge to edge.
05 - Cut your loaf in half across the short side, then take each half and split them down the length so you’re left with four big pieces.
06 - Gently fold both kinds of sliced olives through the cheese mixture so everything’s mixed but not mashed.
07 - Dump in your shredded Monterey Jack and the green onions, stir until the whole mix looks even.
08 - Mix together the sour cream, softened butter, garlic powder, salt, and pepper in a medium-sized bowl until it gets mostly smooth.
09 - Get your oven warming up to 175°C (about 350°F).

# Notes:

01 - Want the best melt? Grab a block of Monterey Jack and shred it up yourself. It’ll taste way better than bagged cheese.
02 - Slice up whole pitted olives for better texture. Pre-sliced ones aren’t as nice.
03 - No time? Just roughly chop the olives. It’ll still taste awesome.

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