This gooey olive cheese bread blends salty, briny olives with warm, melty cheese and a crisp, golden crust. It’s quick to make and perfect for a snack, party appetizer, or simple weeknight treat. The aroma of garlic and oregano rises as it bakes. Each bite gives a soft, creamy center and a slight crunch from the bread edge.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Total Time: 25–30 minutes
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 490 kcal
- Protein: 14 g
- Carbohydrates: 35 g
- Fat: 31 g
- Fiber: 4 g
- Sugar: 4 g
- Sodium: 1,000 mg
Why Make This Gooey Olive Cheese Bread
This bread is fast, flavorful, and crowd-pleasing. It combines creamy cheeses with firm, salty olive bites. The cheese melts into a smooth, gooey layer. The olives add a bright, briny pop. It smells of garlic and herbs while baking. It works as a party appetizer, side for soup, or a late-night snack. You can make it in under 30 minutes with simple ingredients.
How to Make Gooey Olive Cheese Bread
The method is straightforward: mix a soft cheese spread, spread it on bread, top with olives and shredded mozzarella, then bake until bubbling and golden. The oven does the work to melt the cheese and crisp the edges. Small steps give a big payoff: warm, gooey cheese and bright olive flavor.
Ingredients:
1 loaf of French bread, 1 cup green olives, pitted and sliced, 1 cup black olives, pitted and sliced, 2 cups shredded mozzarella cheese, 1/2 cup cream cheese, softened, 1/4 cup butter, softened, 2 cloves garlic, minced, 1 teaspoon dried oregano, Salt and pepper to taste
Directions:
Step 1: Preparation
Preheat the oven to 375°F (190°C). Slice the French bread in half lengthwise.
Step 2: Mixing
In a bowl, mix together the cream cheese, butter, garlic, oregano, and season with salt and pepper.
Step 3: Cooking
Spread the cream cheese mixture evenly on the cut sides of the bread. Layer the sliced olives and sprinkle the shredded mozzarella on top. Place the bread on a baking sheet and bake in the oven for 15-20 minutes, or until the cheese is melted and bubbly.
Step 4: Finishing
Remove from oven, let cool slightly, slice, and serve warm.
How to Serve Gooey Olive Cheese Bread
Serve warm so the cheese stays gooey. Cut into thick slices or finger-size pieces for parties. Pair it with tomato soup, a simple salad, or roasted vegetables. Add a drizzle of olive oil or scatter fresh parsley for color. It also makes a great side for pasta dishes or grilled meats.
How to Store Gooey Olive Cheese Bread
- Room temperature: Store leftover slices in an airtight container for up to 4 hours (best eaten same day).
- Refrigerator: Wrap tightly in foil or place in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to restore crispness.
- Freezer: Freeze individual slices wrapped in plastic and foil for up to 1 month. Reheat from frozen in a 350°F oven for 12–15 minutes until hot.
Expert Tips for Perfect Gooey Olive Cheese Bread
- Drain olives well: Pat slices dry to avoid soggy bread.
- Soften ingredients: Room-temperature butter and cream cheese spread more evenly.
- Even cheese layer: Push shredded mozzarella into the olive layer slightly so it melts through.
- Crisp bottom: Use a preheated baking sheet for a crisper base.
- Watch the bake: Remove when cheese bubbles and edges start to brown. Overbaking dries the bread.
- Flavor boost: Add a pinch of red pepper flakes or a sprinkle of grated Parmesan before baking.
Delicious Variations
- Mediterranean: Add sun-dried tomatoes and chopped artichoke hearts.
- Herb and garlic: Mix minced fresh basil and rosemary into the cream cheese.
- Spicy olive bread: Add chopped pickled jalapeños or a few red pepper flakes.
- Three-cheese: Use a mix of mozzarella, provolone, and grated Parmesan.
- Gluten-free: Use a gluten-free baguette and adjust bake time to prevent drying.
Frequently Asked Questions
Q: Can I make this ahead and bake later?
A: Yes. Prepare the bread up to the point where you assemble toppings. Cover and refrigerate for up to 24 hours. Bake straight from the fridge, adding 2–3 minutes if needed.
Q: Can I use other cheeses?
A: Absolutely. Provolone, Monterey Jack, or a mix of mozzarella and cheddar work well. Softer cheeses like Brie will melt faster; keep an eye on browning.
Q: My olives are very salty. What can I do?
A: Rinse and pat dry to remove excess brine. You can also reduce added salt in the cream cheese mix.
Q: How can I make this lower in sodium?
A: Use low-sodium or no-salt-added olives and a low-sodium bread. Reduce added salt in the spread and choose lower-sodium cheeses.
Q: Can I freeze after baking?
A: Yes. Cool completely, wrap slices tightly, and freeze up to 1 month. Reheat in an oven at 350°F (175°C) for 10–12 minutes from frozen.
Q: Will the bread be soggy?
A: To avoid sogginess, drain olives well and don’t overload with wet ingredients. Toast the cut sides briefly before adding toppings for extra protection.
Conclusion
This gooey olive cheese bread is an easy, hearty bake that fills the kitchen with garlic and melted-cheese aroma. It’s quick to make and full of comforting textures—crispy edges, creamy center, and briny olive bites. Try one of the variations for a new twist. For a similar take and more serving ideas, see Olive Cheese Bread | Belly Full (https://bellyfull.net/olive-cheese-bread/). Enjoy baking, and share a warm slice with friends.
Print
Gooey Olive Cheese Bread
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A fast and flavorful bread combining creamy cheeses and briny olives, perfect for a snack or appetizer.
Ingredients
- 1 loaf of French bread
- 1 cup green olives, pitted and sliced
- 1 cup black olives, pitted and sliced
- 2 cups shredded mozzarella cheese
- 1/2 cup cream cheese, softened
- 1/4 cup butter, softened
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Slice the French bread in half lengthwise.
- In a bowl, mix together the cream cheese, butter, garlic, oregano, and season with salt and pepper.
- Spread the cream cheese mixture evenly on the cut sides of the bread. Layer the sliced olives and sprinkle the shredded mozzarella on top.
- Place the bread on a baking sheet and bake in the oven for 15-20 minutes, or until the cheese is melted and bubbly.
- Remove from oven, let cool slightly, slice, and serve warm.
Notes
For a crispier base, use a preheated baking sheet. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 4g
- Sodium: 1000mg
- Fat: 31g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 30mg
