Cheesy Olive Bread

Belated happy holidays, from Angel in the Kitchen, the hubby, and the little man!

I hope you can tell who's who in this pic.

We've been busy, to say the least. But we had a wonderful Christmas, and it was so much fun now that Jack is getting old enough to understand more. Jack loves Santa. Jack loves carols. Jack loves Christmas cookies. And Jack loves opening presents.

We're all in withdrawal now.

But back to the food! I'm always on the lookout for easy bread recipes to go with soups and such, and I've been eying this Taste of Home recipe for the hubby. He loves mayo-based cheese breads, and this one looked especially ooey and gooey.

I don't care for mayo, and the spread was a bit too strong for me from that standpoint. But the hubby is a mayo fan, and he really enjoyed it.

Note that this makes a ton of bread, and it's pretty rich. And this is only half the recipe. I did leave off the onions and mushrooms, as per the hubby's wishes, but if I were a mayo and cheese spread kind of person, I think I'd prefer them on.

Cheesy Olive Bread
Serves 8-12

2 cups shredded mozzarella cheese
1/2 cup butter, softened
1/2 cup mayonnaise
4 scallions, thinly sliced
4 ounces canned mushrooms, drained and chopped
1 4.5-ounce can chopped olives
1/2 loaf (1/2 pound) unsliced French bread, halved lengthwise

1. Preheat oven to 350 degrees F. Line a baking sheet with foil.

2. Combine cheese, butter, mayonnaise, scallions, mushrooms, and olives in a medium bowl. Spread on bread.

I actually had help with this part. Meet Kitty.

Kitty keeps Jack company while he's sleeping. Jack also sleeps with a second kitty, aptly named Other Kitty. Other Kitty did not join us in the kitchen this evening.

3. Bake 15-20 minutes, or until cheese is melted. (Pop it under the broiler if it needs some help.)

4. Cut into slices to serve.