Easy Olive Cheese Bread Appetizer is a simple and tasty treat that brings together the salty punch of olives with gooey melted cheese, all baked right into soft, warm bread. This appetizer is perfect when you want something quick to make but impressive enough to share with friends or family. The olives add a nice little zing while the cheese keeps every bite rich and comforting.
I love making this when I need a last-minute snack or want to impress guests without spending hours in the kitchen. One of my favorite things about it is how easy it is to customize—try different types of olives or cheeses to suit your taste! I always keep the ingredients ready so I can whip this up whenever the craving strikes.
When I serve this olive cheese bread, I like to cut it into small squares for everyone to grab and dip into a little olive oil or tomato sauce. It’s such a hit at gatherings, and I’ve seen even the pickiest eaters go back for seconds. It’s great warm right from the oven, with that melty cheese stretch everyone loves!
Key Ingredients & Substitutions
Bread: A round crusty loaf like sourdough or Italian bread works best. Its firm crust holds the filling, while the soft inside soaks up flavors. If unavailable, try a sturdy baguette sliced until almost cut through.
Mozzarella Cheese: This cheese melts beautifully, giving that stretchy, creamy texture. You can swap with provolone, Monterey Jack, or a mild cheddar if you want a different flavor or sharper bite.
Olives: Black and green olives add salty, briny notes. Use any kind you like—kalamata olives bring a fruitier taste, while Castelvetrano olives offer a buttery, milder flavor. Just be sure to slice them thin.
Butter and Garlic: Mixing softened butter with minced garlic and herbs makes sure every bite is flavorful. If you want less fat, try olive oil as a healthier alternative, mixed with garlic and herbs.
How Can I Cut the Bread Without It Falling Apart?
Cutting the bread correctly is key to keeping the loaf intact and easy to eat:
- Use a sharp serrated bread knife for clean cuts.
- Cut horizontally and vertically about ¾ inch apart, but don’t slice through the bottom crust.
- Go slowly and gently, letting the knife do the work to avoid tearing the bread.
- The intact bottom allows you to stuff cheese and olives into the cuts while holding the loaf together for baking and serving.
Taking your time here means better flavor distribution and a nicely shaped appetizer perfect for sharing.
Equipment You’ll Need
- Sharp serrated bread knife – It makes cutting the loaf clean and easy without squashing the bread.
- Small mixing bowl – Perfect for mixing the garlic butter and herbs evenly.
- Aluminum foil – Wraps the bread to keep it moist while baking and helps melt the cheese well.
- Baking sheet – Holds the bread securely in the oven and catches any drips.
- Cutting board – Provides a stable surface for slicing and assembling.
Flavor Variations & Add-Ins
- Swap mozzarella for cheddar or pepper jack for a sharper or spicier cheese flavor.
- Add chopped sun-dried tomatoes for a sweet and tangy contrast to the salty olives.
- Mix in cooked crumbled sausage or diced pepperoni for a heartier snack.
- Sprinkle red pepper flakes or smoked paprika into the garlic butter for a bit of heat and smoky depth.
Easy Olive Cheese Bread Appetizer
Ingredients You’ll Need:
Bread and Cheese:
- 1 round loaf of crusty bread (such as sourdough or Italian bread)
- 1 cup shredded mozzarella cheese
Olives and Flavorings:
- 1/2 cup sliced black olives
- 1/4 cup sliced green olives
- 3 tbsp butter, softened
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped (or 1 tbsp dried parsley)
- 1/2 tsp Italian seasoning
- Salt to taste
- Optional: 1 tbsp chopped green onions or chives for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 20-22 minutes to bake. In about 30 minutes total, you’ll have a delicious, warm appetizer ready to enjoy.
Step-by-Step Instructions:
1. Preheat and Prepare Bread:
Start by preheating your oven to 375°F (190°C). Using a sharp bread knife, carefully cut the round loaf horizontally and vertically about 3/4 inch apart to make a grid pattern. Be careful not to cut all the way through – keep the loaf intact on the bottom to hold everything together.
2. Make Garlic Butter Mixture:
In a small bowl, mix the softened butter with minced garlic, chopped parsley, Italian seasoning, and a pinch of salt until well combined.
3. Stuff the Bread:
Spread the garlic butter mixture evenly into all the cuts throughout the bread. Then, carefully stuff shredded mozzarella cheese into the cuts. Add sliced black and green olives on top of the cheese pieces, pressing gently to help them stay put.
4. Bake the Bread:
Wrap the stuffed loaf tightly in aluminum foil and place it on a baking sheet. Bake it in the preheated oven for about 15 minutes, until the cheese melts. Then open the foil and bake uncovered for another 5-7 minutes to let the top get nice and bubbly with a hint of browning.
5. Finish and Serve:
Remove the bread from the oven and, if you like, garnish with chopped green onions or chives. Serve warm, cut into slices or small squares for an easy and tasty appetizer.
Can I Use Frozen Bread for This Recipe?
It’s best to use fresh bread for this recipe to get that perfect crust and soft inside. If you must use frozen bread, thaw it completely at room temperature before cutting and stuffing to avoid sogginess.
Can I Substitute the Mozzarella Cheese?
Absolutely! You can use provolone, Monterey Jack, or even a mild cheddar for different flavors. Just choose cheeses that melt well to keep that gooey texture.
How Should I Store Leftover Olive Cheese Bread?
Wrap leftovers tightly in aluminum foil or store in an airtight container in the fridge. Reheat in the oven at 350°F (175°C) for 10-15 minutes to refresh the melted cheese and warm the bread.
Can I Prepare This Appetizer Ahead of Time?
Yes! Assemble the bread up to 24 hours in advance and keep it wrapped in the fridge. When ready, bake as directed, adding a couple of extra minutes to the bake time if needed.
