Cheesy Olive Salad French Bread Appetizer Recipes

OLIVE CHEESE BREAD

Steps:

• Roughly chop both black olives and pimiento-stuffed olives. Slice green onions into thin pieces.
• Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined.
• Spread mixture thickly onto French bread that has been sliced lengthwise.
• Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.

OLIVE CHEESE BREAD.

Steps:

• Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces. Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 350ºF for 20 to 25 minutes or until cheese is melted and browning.Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.

CHEESY OLIVE SALAD FRENCH BREAD APPETIZER

Steps:

• Preheat oven to 400F.
• Slice bread loaf in half lengthwise.
• Place on a foil-lined baking sheet, cut side up, and toast for 3 minutes to get a slight toast on the bread.
• Remove from oven.
• Top with olive salad.
• Top with cheese to cover the olive salad.
• Place back in the oven and toast for another 5 minutes or until the cheese is melted and starts to brown.
• I don't let mine completely brown as the cheese doesn't pull as well but toast it to your liking.
• If you want the cheese to pull you need to add the olive salad to the bread and then slice your bread.
• Add the slices to the pan and push them together to form the loaf again.
• Then add the cheese and bake.
• This makes serving easier too!
• Plus you get that gorgeous cheese stretch!

OLIVE CHEESE BREAD

Steps:

• Rough chop black and green olives.
• Combine green onions and olives with the softened butter, mayo, and cheese. Mix thoroughly.
• Slice french bread in half lengthwise. Spread mixture evenly over halves.
• Bake at 325 for 25 minutes or until thoroughly melted and starting to turn light brown and bubbly.
• Can make mixture 2 days ahead, spread on unbaked bread and freeze too!