Matt’s Olive Cheese Bread Recipe
Matt’s Olive Cheese Bread is a flavorful and easy-to-make Italian-inspired appetizer featuring a ciabatta loaf loaded with a spicy, garlicky butter and mayonnaise spread, topped with melty mozzarella, a blend of Castelvetrano and Kalamata olives, and freshly grated Parmesan cheese. Baked until golden and bubbly, this bread is perfect for sharing as a party snack or a savory side dish.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 30 minutes
- Yield: 12 pieces (6 servings)
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Ingredients
Bread
- 1 (14 ounce) ciabatta loaf, sliced in half lengthwise
Spreads and Seasonings
- 2 tablespoons salted butter, at room temperature
- ¼ cup mayonnaise
- 1 to 2 tablespoons calabrian chili paste, depending on your spice preference
- 2 cloves garlic, minced
- ¼ teaspoon kosher salt
- Freshly ground black pepper, to taste
Cheeses and Olives
- 1 cup (4 ounces) shredded mozzarella cheese
- ⅓ cup pitted Castelvetrano olives, roughly chopped
- ⅓ cup pitted Kalamata olives, roughly chopped
- ¼ cup freshly grated Parmesan cheese
Garnish
- 1 tablespoon finely chopped parsley
Instructions
- Preheat Oven: Preheat your oven to 400ºF (200ºC). Line a large baking sheet with parchment paper and place the ciabatta halves on it with the cut sides facing up, preparing for topping.
- Prepare Spicy Butter Spread: In a small bowl, combine the softened salted butter, mayonnaise, Calabrian chili paste (adjust to your preferred spice level), minced garlic, kosher salt, and freshly ground black pepper. Mix thoroughly using a rubber spatula or wooden spoon until the mixture is smooth and well incorporated.
- Assemble the Bread: Spread the butter and chili paste mixture evenly between the two ciabatta halves, covering the entire cut surface. Sprinkle the shredded mozzarella cheese evenly over each half, then distribute the roughly chopped Castelvetrano and Kalamata olives on top. Finish by grating the Parmesan cheese liberally over the olives and cheese layer.
- Bake: Place the assembled bread in the preheated oven and bake for 15 to 20 minutes, until the cheese has melted completely and starts to turn a light golden brown, indicating it is perfectly baked and bubbly.
- Slice and Garnish: Remove the bread from the oven and transfer it to a cutting board. Slice each half-loaf crosswise into 6 pieces, resulting in 12 total servings. Sprinkle the chopped parsley over the top for a fresh, vibrant finish. Serve immediately while warm and gooey.
Notes
- Adjust the amount of Calabrian chili paste according to your spice tolerance; start with 1 tablespoon for mild heat and increase if desired.
- For a dairy-free variation, substitute mozzarella and Parmesan with vegan cheese alternatives.
- Use a serrated bread knife for clean slicing without crushing the bread.
- This bread is best enjoyed fresh out of the oven but can be reheated for a few minutes to refresh the crispness and melt the cheese again.
- Castelvetrano olives provide a mild, buttery flavor, which nicely balances the briny Kalamata; if unavailable, other green and black olives can be substituted.
Find it online: https://cheftinaskitchen.com/matts-olive-cheese-bread-recipe/
