Saturday, February 27, 2016

Sharing a recipe - My Cheesy Olive Bread

Here's a recipe that I adapted from one that the Pioneer Woman shared on her website. I'm sure her original is fabulous, but I was working with what I had in my fridge and pantry and needed to make a few adjustments.  If you make it, be sure and let me know what you thought of it!

1/2 bottle drained, chopped green olives with pimientos
1/2 bottle drained, chopped mixed Greek olives (remove pits if present)
1/2 can drained, chopped black olives
*If you prefer one kind of olive to another, feel free to omit a type and add extra of the other kind(s).
1 cup mayo (do not use fat free)
1/2 bag finely shredded cheddar cheese
1/2 bunch scallions thinly chopped
1/4 cup finely chopped pecans or walnuts
1 can water chestnuts, drained and finely chopped
1/2 small jar of drained, chopped pimientos (I like extra pimientos a lot)
1/2 stick butter (divided)
1 loaf of French or Italian bread, sliced in half lengthwise

Preheat oven to 350 degrees
Slice bread in half lengthwise and butter bread generously; add remaining butter to rest of mixture
Mix rest of ingredients together until incorporated into a thick spread/paste
Spread olive paste thickly onto each half of the bread; be sure to cover all the way to the edges
Bake until cheese is melted and bread is brown and crusty on the bottom
Allow to cool about 5 minutes before cutting into slices and serving

I think this is designed to be an appetizer or side dish, but I enjoyed it as a full meal by itself.
*Complete all steps up until baking and wrap and freeze if desired

Variations - add shredded rotisserie chicken to the olive mix if desired

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