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Archive for February 15th, 2013

olive bread done

Okay. Here’s the deal: I love olives and I love bread. It just seemed natural to pair the two together.

Natural and oh, so yummy.

This bread is easy to make, ready in just a few minutes and you won’t be able to eat only one piece, especially if you are an olive freak like yours truly.

Simple ingredients

Simple ingredients

Chop olives

Chop olives

Mix with mayo and cheese

Mix with mayo and cheese

Spread on top of bread, sliced about 1/2-inch thick

Spread on top of bread, sliced about 1/2-inch thick

If you're a weirdo like me, add more cheese and bake at 350 degrees for about 10 minutes, or until cheese is oozing and starting to turn brown.

If you’re a weirdo like me, add more cheese and bake at 350 degrees for about 10 minutes, or until cheese is oozing and starting to turn brown.

olive bread done
Olive Bread

1 loaf of crusty bread, cut into 1/2-inch thick slices

1/3 cup chopped black olives

1/3 cup chopped pimento stuffed manzanilla olives

1/3 cup chopped Kalamata olives

1/2 mayonaisse

1 cup mozzarella cheese

Preheat oven to 350 degrees.

Line a baking sheet with foil or parchment (unless you don’t mind scraping cheese off your pan – which I do cause I’m lazy that way).

Line up bread on baking sheet.

Mix olives with mayo and cheese.

Spoon onto bread slices.

If you are a cheese-aholic like me, add more cheese before popping in the oven.

Bake about 10 minutes or until cheese melts and is bubbly and brown.

Serve immediately.

She Who Could Eat Way Too Many Pieces of This

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