Cheesy Olive Bread

The green onions in the garden were ready to harvest this week, and we were having Eggplant Parmesan, so I thought it would be great to have my Cheesy Olive Bread with it.  Everyone loves it and it's so easy and quick to make.

Preheat the oven to 350 degrees

6 oz can of black olives
4 oz pimento-stuffed green olives
5 stalks of green onions, (small size, or 3 large size)
1 stick butter, at room temperature
1/2 cup mayonnaise
1 cup shredded cheese, (mozzarella, Monterrey Jack or Mexican blend, or Italian blend)
1 loaf French bread

 Drain and rough chop the black olives

Drain and rough chop the green olives

Clean and slice the green onions into thin slices

In a bowl mix together the butter, mayonnaise, black olives, green olives, green onions - just until mixed together, (don't over work).

 Add in the cheese and fold into the olive and onion mixture.

Slice the French bread lengthwise

Spread 1/2 of the cheesy olive mixture on each half of the bread.  Bake for 20 minutes, until cheese melts and just starts to brown at the edges/

This smell so good, and tastes wonderful.

 Slice and enjoy.

My husband, the kids, grand kids, their spouses all enjoy this bread.  Just look at the smile on the face of this taste tester.

You can also refrigerate the cheesy olive topping to use later as a cracker dip - Yummy!!

This topping has it all, the saltiness from the green olives, the sweetness from the black olives, the deliciousness from the melted cheese, the wonderful warm bread - whats not to love!!   Enjoy.