I like to read cookbooks in bed at night the way most people read the novels and magazines. So when my youngest sister Sarah recently turned 18 and requested linguine with clam sauce for her birthday dinner, I recalled this recipe from the Pioneer Woman Cookbook and thought it would go along perfectly with our linguine. I was luckily able to snap this shot as the bread flew off the serving plate! This olive cheese bread is divine and will be made again!
1-14.5 ounce can black olives, drained
1-6 ounce jar pimiento-stuffed green olives, drained
2 green onions
1 stick of butter, softened
1/2 cup real mayonnaise
1 pound Monterey Jack cheese, grated
1 loaf crusty French bread
Chop the black and green olives and the green onions. In a large bowl combine the butter, mayonnaise, cheese, olives and onions. Stir until thoroughly combined. Slice the French bread in half lengthwise. Spread the olive cheese mixture in an even layer on each half. Bake for 20-25 minutes at 325 degrees until the cheese mixture is thoroughly melted and beginning to turn light brown and bubbly. Cut into diagonal slices and serve immediately.
Substitute drained, chopped artichoke hearts and grated Parmesan cheese ~ yum!
Happy Birthday Sarah! :)