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Homemade Olive Cheese Bread with melted cheese and green olives

Olive Cheese Bread

This savory, cheesy olive bread is perfect for gatherings, providing a rich and creamy topping on crusty French bread that is quick to prepare and bake.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 pieces
Course: Appetizer, Snack
Cuisine: American, Mediterranean
Calories: 220
Ingredients Method Notes

Ingredients
  

Olive Cheese Spread
  • 6 oz full-fat sour cream Greek yogurt can work in a pinch but will be tangier
  • 4 tablespoons softened unsalted butter Preferred for controlling salt
  • 7 oz green olives, drained and sliced Pimentos optional
  • 6 oz black olives, drained and sliced
  • 8 oz shredded Monterey Jack cheese Mozzarella or a blend with cheddar are good swaps
  • 1/4 cup thinly sliced green onions (scallions)
  • 1/4 teaspoon garlic powder
  • 8–10 oz loaf French bread or a small baguette Day-old loaf holds toppings better
  • Kosher salt and freshly cracked black pepper To taste

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Position a rack in the center.
  2. In a medium bowl, combine the sour cream, softened butter, garlic powder, and a generous pinch of kosher salt and black pepper. Stir until mostly smooth.
  3. Add the shredded Monterey Jack and the sliced green onions. Mix until evenly distributed.
  4. Gently fold in the sliced green and black olives so the mixture stays chunky and scoopable.
  5. Slice the French bread in half widthwise, then cut each half lengthwise to make four long pieces. Remove any very soft interior if you prefer less sogginess.
  6. Spread the olive-cheese mixture evenly over the cut sides of the bread pieces. Press lightly so the topping adheres.
Baking
  1. Place the prepared bread on a baking sheet and bake for 20–25 minutes, until the cheese has melted and the edges of the bread are turning golden.
  2. Switch your oven to broil and broil for 1–2 minutes, watching closely, until dark golden-brown spots appear on the cheese.
  3. Remove from the oven and let the bread rest 2–3 minutes. Slice into pieces, garnish with chopped fresh parsley if desired, and serve warm.

Notes

If dairy-free, use a plant-based cream cheese and vegan shredded cheese. For a sharper profile, swap half the Monterey Jack for sharp cheddar. Leftovers keep well refrigerated in an airtight container for up to 3 days.