Wednesday, 22 July 2015

Olive Cheese Bread

This has replaced Garlic bread in our house as a new staple.  You can make this up ahead of time and freeze it or you can make a batch of the spread and freeze it ahead for a party.  

If you don't like olives you can substitute roasted red peppers or chopped bacon.

3 x panna di casa rolls
300 gm pitted kalamata olives
2 spring onions
115 gm butter, room temperature
1/2 cup mayonnaise
350 gm grated tasty cheese

I find that you need to pat your olives dry slightly before you chop them otherwise your mixture gets a little sloppy.  Ruffly chop your spring onions and olives.

In your mixer combine your butter, mayonnaise and grated cheese.

Add your chopped olives and spring onions and mix with your mixer until combined.

Slice your rolls in half and place on a lined baking sheet.

Top generously with the olive mixture.  At this stage you can set aside and refrigerate for later, freeze on baking tray for bagging later or cook.  If you are going to freeze them do so on a baking sheet then bag later or you will get your lovely topping all over the inside of the bag.

Bake in pre heated oven at 170C for 25 to 30 minutes or until golden and bubbling.

Don't burn your fingers when you cut it or your mouth when you scoff it!

Melty, cheesey, olivey goodness.

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