OLIVE SPREAD RECIPE RECIPES

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OLIVE CHEESE BREAD RECIPE | REE DRUMMOND | FOOD NETWORK



Olive Cheese Bread Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     appetizer

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 8 servings

Number Of Ingredients 7

One 6-ounce can black olives, drained
One 6-ounce jar pimiento-stuffed green olives, drained
2 stalks green onions
1 stick butter, at room temperature
1/2 cup mayonnaise
12 ounces Monterey Jack cheese, grated
1 loaf crusty French bread, sliced lengthwise

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.

MUFFALETTA WITH OLIVE TAPENADE RECIPE - FOOD NETWORK



Muffaletta with Olive Tapenade Recipe - Food Network image

Provided by Damaris Phillips

Categories     main-dish

Total Time 1 hours 20 minutes

Cook Time 20 minutes

Yield 6 to 8 servings

Number Of Ingredients 14

One 10-inch round loaf Italian bread
1 cup mixed pitted olives, roughly chopped 
1/4 cup olive oil 
1/2 cup pickled vegetables, such as giardiniera, chopped
1/4 cup chopped roasted red peppers 
2 tablespoons chopped parsley 
2 tablespoons red wine vinegar 
2 cloves garlic, minced 
1 teaspoon Italian seasoning 
1/2 pound salami, deli sliced 
1/2 pound provolone, deli sliced 
1/2 pound capicola, deli sliced 
1/2 pound smoked mozzarella, deli sliced 
1/2 pound mortadella, deli sliced 

Steps:

  • Divide the bread lengthwise. Scoop out some of the dough-y interior and reserve for another use.
  • Combine the olives, oil, pickled vegetables, red peppers, parsley, vinegar, garlic and Italian seasoning in a bowl. Spread half of the olive tapenade on the bottom half of the bread. Layer the salami, provolone, capicola, mozzarella, mortadella and the rest of the olive tapenade. Top with the other half of the bread and wrap the entire loaf in plastic wrap. Top the wrapped sandwich with a cast iron pan and set aside to rest for 1 hour. To facilitate easy cutting, skewer the muffaletta with 4 skewers and cut into 8 even triangles.

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