Olive Cheesy Garlic Bread
Servings 8
Ingredients
- One loaf Sourdough bread from Panera
- 1 6 oz. can black olives, drained and chopped fine
- 1 5.75 oz. jar green olives with pimentos, chopped fine
- 6 cloves garlic dry toasted and pressed
- 1/4 c. red onion chopped fine
- 4 T. unsalted butter softened
- 1/4 c. mayonnaise not low-fat
- 1 1/2 c. 6 oz. Munster cheese, shredded
- 1/2 t. Spanish smoked Paprika
- fresh cracked pepper
Instructions
- Preheat oven to 325 degrees.
- Slice bread evenly in half lengthwise and place on a large sheet pan, cut sides up.
- In a large bowl, use a spatula to spread out your softened butter so it mixes evenly with everything else. Then dump in the rest of your ingredients {both olives, pressed garlic, onion, mayo, cheese, Paprika and pepper}. Mix very well so all the ingredients are evenly distributed. Divide mixture in half and spread evenly over both sides of the cut bread.
- Bake on center rack for 28-30 minutes. Turn on your broiler's high setting and broil bread for 1-2 additional minutes to nicely brown the top. Allow to cool for a bit before slicing and serving.
Notes
To dry toast garlic, do NOT peel the cloves. Simply separate them from the head. Heat a non-stick skillet to medium heat and toast the unpeeled cloves for 8-10 minutes, shaking pan occasionally to toast all sides of garlic. Allow to cool for a bit and put them through a press to add to your topping mixture.
Adapted from The Pioneer Woman