OLIVE CHEESE BREAD
Provided by Ree Drummond : Food Network
Categories appetizer
Time 35m
Yield 8 servings
Number Of Ingredients 7
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.
CHEESE OLIVE LOAF
Break the garlic bread habit by serving warm slices of this sharp cheddar and green olive loaf with your favorite soup, stew or pasta dish.
Provided by My Food and Family
Categories Recipes
Time 35m
Yield Makes 16 servings, 1 slice each.
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F. Cut loaf into 16 slices, being careful to not cut all of the way through bread to bottom of loaf.
- Mix cheese, olives and mayo; spread evenly between bread slices. Wrap loaf in foil.
- Bake 20 min. Serve warm.
Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
OLIVE LOAF
Steps:
- Preheat the oven to 375 degrees F.
- Spray a standard nonstick loaf pan with vegetable spray, line with parchment paper, and set aside.
- Place flour and the baking powder in the bowl of a food processor and pulse for 5 seconds. Pour the dry ingredients into a large mixing bowl. Stir in the olives and tapenade.
- Whisk together the eggs, olive oil, milk, honey and salt. Add this mixture to the dry ingredients and stir to combine; do not mix until smooth. Pour the mixture into the prepared loaf pan and place in the oven. Bake for 75 to 80 minutes, until the internal temperature is 210 degrees F, or a toothpick inserted into the middle comes out clean.
- Remove the loaf from the pan and allow to cool on a rack before serving.
- Tapenade:
- 1/2 pound pitted mixed olives
- 2 anchovy fillets, rinsed
- 1 small clove garlic, minced
- 2 tablespoons capers
- 2 to 3 fresh basil leaves
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons extra-virgin olive oil
- Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve.
- Yield: approximately 1 to 1 1/2 cups
CHEESE STUFFED OLIVES
Will definitely impress others! To fill the olives, use a pastry bag or plastic baggie with the corner cut out. What works best is a cookie press. Also, you can use bottled roasted garlic, but I like to make my own.
Provided by crumbs
Categories Appetizers and Snacks Vegetable Olives
Time 45m
Yield 5
Number Of Ingredients 7
Steps:
- Place cream cheese, goat cheese, Parmesan, basil, roasted garlic, and salt and pepper into a food processor; pulse until smooth and well blended. Spoon filling into a cookie press or pastry bag (a plastic baggie with the corner cut out will also work), and fill olives.
Nutrition Facts : Calories 304.1 calories, Carbohydrate 6.3 g, Cholesterol 47.3 mg, Fat 27.5 g, Fiber 1.1 g, Protein 10.5 g, SaturatedFat 11.8 g, Sodium 2412.7 mg, Sugar 1.1 g
CHEESE-AND-OLIVE LOAF
Think about adding herbs, bits of bacon, cubes of cooked chicken, canned tuna, chopped sauteed onions, sun-dried tomatoes or diced ham. Chez Patricia Wells: A Dinner with Friends and Truffles-Lots of Them. This loaf will keep for up to three days, if wrapped well in saran wrap or tin foil. If served in true French fashion, this loaf is meant to be served as pre-dinner nibble with a glass of Champagne or white wine or a chilled rose. It is also very good served with salads.
Provided by Manami
Categories Quick Breads
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Center a rack in the oven and preheat the oven to 400º F.
- Oil or butter an 8 1/2-x-4 1/2-inch loaf pan, one that holds 6 cups (nonstick is nice here).
- Whisk the flour, baking powder and salt together in a medium mixing bowl.
- In another bowl or a measuring cup, lightly beat the eggs and whisk in the milk, olive oil and tapenade.
- Pour the liquid ingredients over the flour mixture and stir gently to blend.
- Switch to a rubber spatula and fold in the cheese, olives and grated zest, if you're using it & scrape the batter into the pan.
- Bake the loaf for 10 minutes, then turn the oven down to 375ºF.
- Continue to bake the loaf for another 35 minutes or so, until it's puffed, beautifully golden and a slender knife inserted deep into the center of the loaf comes out clean.
- Transfer the pan to a cooling rack, let it rest about 5 minutes, then turn it out.
- Allow the loaf to remain on the rack, right side up, until it comes to room temperature.
- Enjoy!
Nutrition Facts : Calories 214.9, Fat 13.8, SaturatedFat 4.1, Cholesterol 81, Sodium 459.4, Carbohydrate 15.8, Fiber 0.7, Sugar 0.2, Protein 7.1
GREEK OLIVE BREAD
The dough for this delicious bread is great to work with, making it easy to knead in the olives and feta cheese. The subtle flavor would complement any entree.-Tiffany Hartpence, Lander, Wyoming
Provided by Taste of Home
Time 50m
Yield 1 loaf (16 slices).
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, 4 tablespoons oil, sugar, salt and 1-1/2 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Sprinkle with cheese and olives; fold and knead lightly until combined. Shape into an 8-in. round loaf. Place on a greased baking sheet. Brush with remaining oil. Cover and let rise in warm place until doubled, about 40 minutes., With a sharp knife, make four shallow slashes across top of loaf. Bake at 375° for 25-30 minutes or until golden brown. Remove from pan to wire rack to cool.
Nutrition Facts : Calories 178 calories, Fat 7g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 266mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
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