Here’s a true winning fall appetizer for all of you olive lovers out there, Briny Olive Bread. The first time I made this Olive Bread appetizer, it was for a friend that I knew loved olives. But even folks like me who like olives but don’t necessarily LOVE olives, end up loving this recipe. It’s so easy to prepare and the best part? So much can be prepped ahead of time that there’s little to do when it’s party crunch time.
It’s certainly not low in fat, with butter, mayo and all of those olives, but it is flavor packed with briny-good flavor. And besides, olives are good for your heart, your skin, and even weight loss. Hey, maybe the olives neutralize the fat in the butter/mayo? Oh don’t I wish! Well regardless the negatives, this recipe is nice to have in your appetizer rotation, especially with all the fall and winter holidays approaching.
The addition of chopped roasted red pepper turns this dish into the perfect red and green appetizer to brighten up your Christmas appetizer table.
Deliciously Briney Olive Bread Appetizer
- 1 loaf French bread sliced horizontally (lengthwise)
- 20-25 Spanish Queen pimento-stuffed olives
- 6- ounce can of black olives drained
- 1 chopped roasted red pepper (from a jar)
- 2 scallions (green onions), tops and most of bottom
- 1 stick butter at room temperature
- ½ cup mayonnaise (I love Hellman’s)
- 3 cups Monterey Jack cheese, grated (Pepper Jack if you lean toward spicy)
- Rough CHOP the black and pimento-stuffed olives. CHOP the green onions into thin pieces.
- In a medium mixing bowl, COMBINE butter and mayo. ADD cheese, olives and green onions to the mixture. STIR until completely combined. SPREAD mixture thickly onto French bread or baguette halves.
- BAKE in a 325-degree oven for approximately 5-8 minutes or until cheese is melted and begins to brown.
- Make ahead: This mixture can easily be made in advanced and refrigerated for up to two days.