Olive Cheese Bread

Yesterday I found myself going from one blog to another. I was either reading a post which had a link for another blog or I would look at the links on the side of the blog and click on another blog link to see if I could find anything interesting.

I ended up at this blog/website called The Pioneer Woman. I started reading her recipes and each one I read sounded better than the last one. There were several recipes I wanted to try but I didn't have all the ingredients so I put them on my menu for next week which will give me a chance to pick up the supplies I need this weekend.

I did however find this one recipe for Olive Cheese Bread that I was able to make for lunch today. It was delicious. I didn't use all the butter it called for and next time I would probably use less green olives because the taste was so strong... but it really was delicious. I had a slice when it first came out of the oven (of course I was careful not to get burned) and then I let the other slice cool down some. Both pieces tasted great but had different flavors. If I had to pick one of the two I would say wait for it to cool down some and then enjoy.

Olive Cheese Bread

1 regular can whole black (ripe) olives

16-oz jar pimiento-stuffed olives

2 green onions

¾ pound Monterey Jack cheese

½ cup real mayonnaise

1 stick butter, softened

1 loaf French bread

Roughly chop black and green olives. Slice green onions and give them a rough chop. Combine green onions and olives with the softened butter, ½ cup mayonnaise, and grated Monterey jack cheese. Mix thoroughly. Slice French bread in half lengthwise, then spread mixture evenly over the halves. Bake at 325 degrees for 25 minutes, or until thoroughly melted and starting to turn light brown and bubbly.