Olive Cheese Bread Appetizer (Print Version)
# Ingredients:
→ Cheese Mixture
01 -
170 grams full-fat sour cream
02 -
60 grams unsalted butter, softened
03 -
200 grams Monterey Jack cheese, shredded
04 -
30 grams green onions, thinly sliced (approximately 1/4 cup)
05 -
1.5 grams garlic powder (approximately 1/4 teaspoon)
06 -
pinch kosher salt
07 -
fresh cracked black pepper, to taste
→ Olives
08 -
200 grams green olives, drained and sliced
09 -
170 grams black olives, drained and sliced
→ Bread
10 -
250 to 280 grams French bread loaf
→ Garnish
11 -
fresh parsley, chopped (optional)
# Instructions:
01 -
Preheat the oven to 175°C.
02 -
In a medium bowl, combine the sour cream, softened butter, garlic powder, kosher salt, and black pepper. Stir until the mixture is mostly smooth.
03 -
Add shredded Monterey Jack cheese and sliced green onions to the bowl and mix until evenly combined.
04 -
Fold the sliced green and black olives gently into the cheese mixture, ensuring even distribution.
05 -
Cut the French bread loaf in half widthwise and then slice each half lengthwise to create four pieces.
06 -
Spread the olive cheese mixture evenly over the cut sides of each bread piece.
07 -
Place bread pieces on a baking tray and bake for 20 to 25 minutes, or until the cheese is melted and the edges begin to turn golden brown.
08 -
Switch the oven to broil and cook for 1 to 2 minutes, watching carefully until the cheese reaches a rich golden brown.
09 -
Remove bread from the oven, let cool briefly, slice as desired, and garnish with fresh chopped parsley before serving.
# Notes:
01 -
For optimal melt and flavour, shred a block of Monterey Jack cheese instead of using pre-shredded cheese.
02 -
For better olive texture, slice whole pitted olives yourself rather than purchasing pre-sliced ones.
03 -
If short on time, roughly chop the olives rather than slicing; flavour will remain consistent.