Thursday, November 13, 2014

713. Cheesy Olive Baguettes

Are bread and sheep the oldest foods known to man?
Bread, at any rate, is one thing no society can live without, so it comes as no surprise the sheer variety and embellishments created using bread.

This cheesy olive bread has been adapted from the here, and can just as easily go from baguettes to bagels to even toast.
I first made it as it was, but I found it was somewhat lacking. Sprinkle on some tobasco, and you've got yourself a deal. So I incorporated salt, pepper, tobasco, and a clove of grated garlic in the mix as well.
It might be a bit difficult to get the baguette halves to sit perfectly on the baking sheet, so I utilized the help of toothpicks to get it balanced.


1 baguette
2 cups pimiento-stuffed green olives 
2 cups black olives 
3 green onions
1/2 cup butter, room temperature 
1/2 cup mayonnaise 
3 cups mozzarella cheese, grated
1 tsp salt & pepper
2-3 tsp tobasco 
1 clove garlic, grated


Roughly chop both black olives and pimiento-stuffed green olives.
Slice green onions into thin pieces.
Combine butter, mayonnaise, cheese, olives, green onions, salt, pepper, tobasco, and grated garlic in a mixing bowl.
Stir together until thoroughly combined.
Spread mixture onto a baguette that has been sliced lengthwise.
Bake at 325F for 25 to 30 minutes or until cheese is melted and browning.

 صحة و عافية

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