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Crispy Cheesy Olive Bread for a Quick Snack

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This olive cheese bread features a crusty baguette base generously topped with a blend of melted cheeses and a vibrant mix of sliced black and green olives. Baked until golden and bubbly, the bread offers a delightful contrast of textures, from its crisp exterior to a soft, cheesy interior. The savory notes of the cheese are beautifully complemented by the briny olives, finished with a sprinkle of fresh parsley for an aromatic touch.

Ingredients

Scale
  • 1 large baguette
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded provolone cheese
  • 1/2 cup pitted and sliced black olives
  • 1/2 cup pitted and sliced green olives
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • Pinch of salt (optional)
  • Pinch of black pepper (optional)

Instructions

  1. Preheat your oven to 375F (190C). Line a baking sheet with parchment paper.
  2. Slice the baguette lengthwise down the middle, creating two halves. Place them cut-side up on the prepared baking sheet.
  3. In a small bowl, combine the olive oil and minced garlic. Brush this mixture evenly over the cut surfaces of the baguette halves.
  4. In another bowl, gently toss the shredded mozzarella and provolone cheeses with the sliced black and green olives.
  5. Evenly distribute the cheese and olive mixture over the garlic-brushed baguette halves.
  6. Bake for 10-15 minutes, or until the cheese is melted and bubbly, and the edges of the bread are golden brown. For extra crispiness or browning, you may broil for the last 1-2 minutes, watching carefully to prevent burning.
  7. Remove from the oven, sprinkle with fresh chopped parsley.
  8. Slice into individual portions and serve warm.

Notes

For a richer flavor, consider adding a small amount of grated Parmesan cheese to the cheese blend.

Ensure olives are well-drained before adding them to the bread to prevent excess moisture.

This bread pairs wonderfully as an appetizer or a side dish with soups and salads.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently in the oven.

Nutrition

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