Olive Cheese Bread Loaf (Printable Format)

French bread loaded with Monterey Jack, olives, and onion, baked until cheese bubbles and crust turns golden.

# Needed Ingredients:

→ Dairy

01 - 170 g full-fat sour cream
02 - 4 tablespoons unsalted butter, softened
03 - 225 g shredded Monterey Jack cheese

→ Olives

04 - 200 g green olives, drained and sliced
05 - 170 g black olives, drained and sliced

→ Fresh Produce

06 - 60 ml green onions, thinly sliced

→ Seasoning

07 - 0.25 teaspoon garlic powder
08 - Kosher salt, to taste
09 - Fresh cracked black pepper, to taste

→ Bread

10 - 230–280 g French bread loaf

# Preparation Steps:

01 - Preheat oven to 175°C.
02 - In a medium bowl, mix sour cream, softened butter, garlic powder, a pinch of kosher salt, and fresh cracked pepper until mostly smooth.
03 - Add shredded Monterey Jack cheese and green onions to the mixture, stirring until well combined.
04 - Gently fold in the sliced green and black olives until evenly distributed.
05 - Slice the French bread loaf in half widthwise, then lengthwise, creating four pieces.
06 - Evenly spread the olive and cheese mixture over the cut side of each bread piece.
07 - Arrange bread pieces on a baking tray and bake for 20–25 minutes, or until the cheese is melted and the edges are golden brown.
08 - Broil for 1–2 minutes until the cheese is deep golden brown.
09 - Slice into portions, garnish with fresh parsley if desired, and serve warm.

# Supplementary Details:

01 - Allow the bread to cool for 2–3 minutes before slicing to avoid cheese loss.

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