Easy Olive Cheese Bread
This easy olive cheese bread combines tangy sour cream, melted Monterey Jack cheese, and briny olives on crusty French bread. Ready in just 25 minutes, it's the perfect appetizer for parties, game day, or weeknight snacks.
Ingredients
- 6 oz full fat sour cream room temperature
- 4 tablespoons butter softened
- 1/4 teaspoon garlic powder
- Kosher salt to taste
- Black pepper to taste
- 8 oz Monterey Jack cheese shredded
- 1/4 cup green onions thinly sliced
- 7 oz green olives drained and sliced
- 6 oz black olives drained and sliced
- 8-10 oz French bread loaf fresh
Instructions
- Make the base mixture: In a medium mixing bowl, combine sour cream, softened butter, and garlic powder. Add a good pinch of salt (about 1/2 teaspoon) and several grinds of black pepper. Stir together with a spoon or spatula until mostly smooth, about 1 minute.
- Add cheese and onions: Add shredded Monterey Jack cheese and sliced green onions to the bowl. Stir everything together, making sure the cheese is evenly distributed throughout the mixture.
- Fold in olives: Add both green olives and black olives to the bowl. Gently fold them in using a folding motion to keep the olive slices intact and prevent them from breaking apart.
- Prepare the bread: Cut French bread loaf in half widthwise (across the middle). Then cut each piece in half lengthwise (horizontally). You should have 4 pieces total. Place all pieces on a large baking sheet, cut sides up, making sure they don't overlap.
- Load the topping: Divide the olive mixture evenly between the four bread pieces. Spread the mixture edge to edge across each piece of bread, piling it on generously.
- Bake: Preheat oven to 375°F (190°C). Bake for 20 to 25 minutes, until the cheese is completely melted and the bread edges start getting golden brown.
- Broil for finish: Turn on the broiler. Broil for 1 to 2 minutes, watching carefully, until the cheese gets dark golden brown spots and caramelizes. Do not walk away during this step.
- Serve: Remove from oven and let cool for 1-2 minutes. Slice into smaller pieces and serve hot.
Notes
Ingredient Tips:
Shred your own cheese from a block for better melting. Pre-shredded cheese contains cellulose powder that prevents proper melting.
Slice whole olives yourself for better texture. Pre-sliced olives can be mushy.
Make sure butter is fully softened (should leave an indent when pressed) to avoid lumps in the mixture.
Use fresh bread for the best texture contrast - crusty outside, soft inside. Variations: Spicy version: Add 1/2 teaspoon red pepper flakes or use pepper jack cheese instead of Monterey Jack.
Mediterranean style: Add 1/2 cup crumbled feta cheese, 1 tablespoon fresh oregano, and 1 teaspoon lemon zest.
Italian style: Mix in 1 tablespoon Italian seasoning, chopped sun-dried tomatoes, and replace half the Monterey Jack with mozzarella.
Extra garlicky: Use 4-5 minced roasted garlic cloves instead of garlic powder. Storage: Refrigerate leftovers in an airtight container with parchment paper between layers for up to 3 days.
Reheat in 350°F oven for 8-10 minutes to crisp up the bread. Avoid microwave if possible.
To freeze: Prepare topped bread but don't bake. Wrap tightly in plastic wrap, then foil. Freeze up to 2 months. Bake from frozen, adding 5-10 extra minutes to cooking time. Serving Suggestions:
Serve as an appetizer with a simple green salad, pair with tomato or minestrone soup, cut into bite-sized pieces for parties, or serve with marinara sauce for dipping.Claude can make mistakes. Please double-check responses. Sonnet 4.5
Slice whole olives yourself for better texture. Pre-sliced olives can be mushy.
Make sure butter is fully softened (should leave an indent when pressed) to avoid lumps in the mixture.
Use fresh bread for the best texture contrast - crusty outside, soft inside. Variations: Spicy version: Add 1/2 teaspoon red pepper flakes or use pepper jack cheese instead of Monterey Jack.
Mediterranean style: Add 1/2 cup crumbled feta cheese, 1 tablespoon fresh oregano, and 1 teaspoon lemon zest.
Italian style: Mix in 1 tablespoon Italian seasoning, chopped sun-dried tomatoes, and replace half the Monterey Jack with mozzarella.
Extra garlicky: Use 4-5 minced roasted garlic cloves instead of garlic powder. Storage: Refrigerate leftovers in an airtight container with parchment paper between layers for up to 3 days.
Reheat in 350°F oven for 8-10 minutes to crisp up the bread. Avoid microwave if possible.
To freeze: Prepare topped bread but don't bake. Wrap tightly in plastic wrap, then foil. Freeze up to 2 months. Bake from frozen, adding 5-10 extra minutes to cooking time. Serving Suggestions:
Serve as an appetizer with a simple green salad, pair with tomato or minestrone soup, cut into bite-sized pieces for parties, or serve with marinara sauce for dipping.Claude can make mistakes. Please double-check responses. Sonnet 4.5