Description
This Cheesy Olive Garlic Bread is a flavorful and gooey appetizer featuring a crispy French bread base slathered with a tangy garlic butter sauce, topped with layers of creamy Fontina, Mozzarella, Gruyere cheeses, and sliced California ripe olives. Baked to golden perfection, this crowd-pleaser is perfect for sharing or serving as a delightful snack.
Ingredients
Bread and Butter Mixture
- 1 loaf French bread
- 8 tablespoons butter, softened
- 4 tablespoons Dijon mustard
- 6 cloves garlic, minced
- Salt and pepper, to taste
- 1/4 cup chives, finely chopped
Toppings
- 2 cups Fontina or Mozzarella cheese, grated
- 1 cup Gruyere cheese, grated
- 1 can black or green California Ripe Olives (drain weight 6 ounces), sliced or halved
- 2 tablespoons chives, finely chopped (for garnish)
Instructions
- Preheat the oven. Preheat your oven to 350° F (175° C) to ensure it’s at the correct temperature for baking the bread and melting the cheese evenly.
- Prepare the olives. Drain the can of California ripe olives thoroughly, then slice or split them in half according to your preference—classic sliced black olives work best for texture and flavor.
- Make the garlic butter mixture. In a small bowl, combine the softened butter, minced garlic, Dijon mustard, 1/4 cup of finely chopped chives, and salt and pepper to taste. Use a fork to blend and mash all these ingredients together until you achieve a creamy and well-incorporated garlic butter blend.
- Slice the bread. Slice the French bread loaf in half lengthwise, then cut it into 2-inch thick strips. Keeping the halves tucked tightly together will allow for even spreading and easier baking.
- Spread the butter mixture. Line a baking sheet with parchment paper or aluminum foil, place the sliced bread halves side by side, and evenly spread the garlic butter mixture onto each half. This step infuses the bread with rich, tangy garlic flavor.
- Add the toppings. Layer the grated Fontina or Mozzarella cheese along with Gruyere cheese evenly over the bread, then scatter the sliced olives on top, alternating and layering slightly for balanced bites.
- Bake the bread. Bake the assembled bread in the preheated oven for 20 to 25 minutes, or until the cheese has melted fully and starts to bubble and turn lightly golden. For an extra bubbly, golden finish, optionally broil the bread for an additional 2 to 3 minutes while keeping a close watch to prevent burning.
- Garnish and serve. Remove the bread from the oven, sprinkle with the remaining 2 tablespoons of finely chopped chives, slice if desired, and serve immediately to enjoy the warm, melty cheese pull and vibrant flavors.
Notes
- Use a mix of Fontina and Mozzarella for a balanced cheesy melt and flavor, or use all Mozzarella for a classic stretchy texture.
- Gruyere adds a nutty and slightly sharp flavor that complements the other cheeses perfectly.
- Broiling is optional but recommended for a crispy, golden cheese topping—watch carefully to avoid burning.
- This bread is best served fresh and warm to enjoy the full gooey cheese experience.
- Leftovers can be stored in an airtight container and reheated in the oven for best texture retention.
- For a spicier twist, add a sprinkle of red pepper flakes to the garlic butter mixture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
