"Olive bread is a kick in the pants to all the garlic breads of your past (it's almost shameful). Be embarrassed, garlic breads...you slacker, you!"
With this crazy warm weather, we want to eat light. Then 10 minutes later, we get zapped with cold and want to eat a bit heavier. Welcome to New England!
This recipe is perfect for being in the middle!
Served with a side arugula salad or grilled aubergine w/fresh marinara, all the nooks and crannies of your tummies will be filled without feeling too heavy.
*This is meatless dish*
Italian Bread, cut in half length-wise
1 can of pit-less black olives, drained & chopped
1 6oz jar of green olives w/pimentos, drained & chopped
1 stick of butter, softened
1/2 cup of mayo
3/4 lb of shredded Monteray Jack Cheese
1/4 cup finely chopped mushrooms
1 clove of garlic, minced or 1 tsp of jarred minced garlic
Freshly cracked pepper (about 3-4 spins on the pepper mill)
Mix the above ingredients in a large bowl
Carefully, apply a thick layer of above ingredients onto each side of the bread.
(Ingredients will cook down a bit, so don't worry if it appears too thick)
Preheat oven at 375 degrees
Bake, on cookie sheet, for 20-25 minutes
(*for more pictures, & recipes check out KAZA's cooking blog: www.cookinaround.blogspot.com)