Olive Cheese Bread

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Hands up if you like cheese garlic bread. I do too; it is sogood. But, it can become commonplace if you serve it again and again, so I have a fabulous alternative. Instead of garlic bread, try this Olive Cheese Bread. The olive lovers in your family are going to love it, and even those who aren’t wild about olives are going to love it because the flavors meld so beautifully. This can be used in so many ways, slathered on a split loaf of French bread, spread on a thick slice of Texas toast, or, as I have done here, slathered on a thick slice of sourdough. Cut it into diagonals and serve it with soup or salad, or, have it by itself for lunch as an open-faced toasted cheese. This is a game changer. Plus, the mixture will keep in the refrigerator for up to a week (perhaps more, but mine has never lasted longer than that). 

You have to try it!

Olive Cheese Bread 

Slightly adapted from Allrecipes

1/2 c. butter, room temperature
¼ c. Duke’s mayonnaise
1 t. garlic powder
1 t. onion powder
Pinch cayenne pepper
2 cups shredded mozzarella
½ c. chopped black olives
Thick sliced bread of your choice

Preheat oven to 350° F.

Stir together butter and mayonnaise until smooth and creamy. Mix in garlic powder, onion powder, cayenne, cheese, and olives. Spread mixture evenly over bread and place on a foil-lined baking sheet.

Bake for 10 to 12 minutes. Switch setting to broil, and do so until cheese melts and bread is golden brown, 2 to 3 minutes.

Serve immediately.

Mixture keeps, covered, in the refrigerator for up to a week.