Best 12 Cheese Olive Bread For Appetizer Recipes

CHEESY OLIVE SALAD FRENCH BREAD APPETIZER

Steps:

• Preheat oven to 400F.
• Slice bread loaf in half lengthwise.
• Place on a foil-lined baking sheet, cut side up, and toast for 3 minutes to get a slight toast on the bread.
• Remove from oven.
• Top with olive salad.
• Top with cheese to cover the olive salad.
• Place back in the oven and toast for another 5 minutes or until the cheese is melted and starts to brown.
• I don't let mine completely brown as the cheese doesn't pull as well but toast it to your liking.
• If you want the cheese to pull you need to add the olive salad to the bread and then slice your bread.
• Add the slices to the pan and push them together to form the loaf again.
• Then add the cheese and bake.
• This makes serving easier too!
• Plus you get that gorgeous cheese stretch!

OLIVE CHEESE BREAD

Steps:

• Roughly chop both black olives and pimiento-stuffed olives. Slice green onions into thin pieces.
• Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined.
• Spread mixture thickly onto French bread that has been sliced lengthwise.
• Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.

OLIVE CHEESE BREAD

Steps:

• Heat oven to 350 degrees.
• In a medium bowl combine sour cream, garlic powder and butter along with a large pinch of salt and pepper. Stir until mostly smooth.
• Add cheese and green onion and stir until well combined.
• Fold olives into the cheese mixture.
• Slice French bread loaf in half widthwise and then in half lengthwise.
• Divide olive mixture between the four pieces, spreading it in an even layer on the cut side of the bread.
• Bake for 20-25 minutes or until cheese is melted and the ends start to get golden brown.
• Broil for 1-2 minutes or until the cheese starts to get dark golden brown.
• Slice, garnish with fresh parsley and enjoy!

BAKED ANTIPASTO CHEESE BREAD

Steps:

• Position a rack in the center of the oven and heat to 400 degrees F. Line a rimmed baking sheet with parchment.
• Cut the block of cheese in half lengthwise and position end to end, so that the cheese forms a long rectangle. Center the cheese rectangle on the top of the bread so there is a small border of bread around it. Using the point of a chef's knife and a back and forth sawing motion, cut into the crust following an outline 1/2 inch larger than the cheese on all sides; be careful not to cut all the way through to the bottom of the bread. Remove the cut crust and some of the loaf's interior, leaving the bottom crust and the bread on the sides intact (set aside the extra bread for breadcrumbs or another use). The cheese should fit in the cavity with about a 1/2-inch space around it and it should be about flush with the top of the bread. If not, cut and trim the cheese so it fits.
• Line the bread bowl with the prosciutto so that the meat completely covers the bottom and sides (this will stop the melted cheese from leaking as it bakes). Drape the cured meats along the sides of the cutout so that they hang over the edges of the loaf.
• Sprinkle half of the giardiniera and olives over the prosciutto. Top with the cheese blocks. Sprinkle the remaining giardiniera and olives over the top and sides of the cheese. Brush any exposed bread with oil. Transfer to the prepared baking sheet, cover with foil and bake until the cheese is completely melted and beginning to drip down the sides, 45 to 50 minutes.
• Let sit covered for 10 minutes before cutting into thick slices.

OLIVE CHEESE BREAD

Steps:

• Preheat the oven to 325 degrees F.
• Roughly chop both the black olives and pimiento-stuffed green olives. Slice the green onions into thin pieces.
• Combine the butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined.
• Spread the mixture onto the French bread. Bake until the cheese is melted and browning, 20 to 25 minutes.

BAKED CHEESE OLIVES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a small mixing bowl, combine cheese and butter or margarine. Stir flour and cayenne pepper into the cheese and butter mixture. Blend well. Wrap a tablespoon of dough around each green olive. Arrange the wrapped olives on a cookie sheet.
• Bake for 15 minutes, or until golden brown.

OLIVE AND CHEESE LOAF

Steps:

• In a medium bowl, stir together flour, salt, and yeast; stir in cheese and olives. Add water and, using a wooden spoon or your hand, mix until a wet, sticky dough forms, about 30 seconds, adding additional water, 1 tablespoon at a time, if needed. Cover bowl with plastic wrap and let stand at room temperature until dough has doubled in size and surface becomes dotted with bubbles, 12 to 18 hours.
• Generously flour work surface; scrape dough onto work surface. Lightly flour hands, a bowl scraper, or a spatula and lift edges of dough toward the center. Nudge and tuck edges of dough to make round.
• Place a piece of parchment paper on work surface and generously dust with flour. Gently place dough on parchment, seam-side down. If dough is tacky, lightly dust top with flour. Cover dough loosely with wax paper and two clean kitchen towels. Let dough stand in a warm, draft-free spot until almost doubled in size, 1 to 2 hours.
• Gently poke dough with your finger; dough should hold the impression. If it springs back, let rise 15 minutes more.
• Ten minutes before dough has finished rising, preheat oven to 475 degrees on a conventional oven (450 degrees on a convection oven) with a rack in the lower third. Place a covered 3 1/2-quart cast-iron or enameled cast-iron Dutch oven (with plastic handle removed and screw hole plugged with aluminum foil) in center of rack.
• Using pot holders, carefully remove preheated Dutch oven from oven and uncover. Uncover bread and loosen bottom with a large spatula. With the aid of the parchment paper, invert bread into preheated Dutch oven so that it is seam-side up. Cover Dutch oven and transfer to oven; bake for 25 minutes.
• Uncover and continue baking until bread is dark brown but not burnt, 15 to 30 minutes more. Using a heatproof spatula or pot holders, gently lift bread from Dutch oven and transfer to a wire rack to cool.

CHEESE & OLIVE BREAD FOR APPETIZER

Steps:

• Preheat oven at 375.
• Butter bread mold (approx. 6'' x 9'').
• Melt olive oil, saute onions, green peppers until tender.
• Sift together, flours, baking powder and salt, put aside.
• Beat eggs, milk, mustard and sugar until well incorporated.
• Add to the flour mix gently.
• Add cheeses, sauted onions and green peppers, herbs, mix together.
• Add olives and mix until well distributed.
• Pour into buttered mold bake for approximately 40 minutes or until a toothpick comes out clean.
• Slice into squares and serve with wine or cocktail.

OLIVE & CHEESE APPETIZERS

Steps:

• In a small bowl, combine the olives, cheeses, onions, mayonnaise and chili powder. Cover and refrigerate for 2-3 hours. , Spread over bread slices. Place on an ungreased baking sheet. Bake at 400° for 8-10 minutes until cheese is melted and bubbly. Serve immediately.

CHEESE AND OLIVES ON RYE APPETIZERS

Steps:

• Mix together the cheese, olives, onion, dried beef and mayo.
• Spread on slices of rye cocktail bread. place the slices on a cookie sheet and broil until bubbly.

CHEESE OLIVE APPETIZERS

Steps:

• In a large bowl, dissolve yeast from hot roll mix in warm water. Add the egg, butter, cheese and poppy seeds. Add flour from mix; blend well. Press into a greased 15x10x1-in. baking pan. Cover and let rise in a warm place until doubled, about 45 minutes. Combine topping ingredients; spread over dough. , Bake at 400° for 20-25 minutes or until golden brown. Cut into squares; serve warm.

HOT CHEDDAR-OLIVE BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl, mix the Cheddar cheese, creamy salad dressing, onion, and chili powder. Spread each bread half with an equal amount of the mixture, and top each half with equal amounts olives. Close halves, and cut the loaf into 12 slices. Wrap loaf in aluminum foil.
• Bake 10 to 15 minutes in the preheated oven, until cheese is melted.