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Cheesy Olive Pull-Apart Bread

Source of Recipe

From "Fan Fare" by Debbie Moose


Recipe Introduction

"All you need for this show-stopping party snack is a high-quality artisanal loaf, a trio of easy-to-source ingredients, and a hot oven. If you like, experiment with different ingredients - such as Cheddar and jalapeño chile, Gorgonzola and crisp bacon, or Fontina and cooked sausage."

List of Ingredients

â—¦ 1 round loaf artisanal bread
â—¦ 1½ cups (6 ounces) shredded Gruyère cheese
â—¦ ½ cup (2½ ounces) kalamata olives, pitted and coarsely chopped
â—¦ â…“ cup loosely packed fresh flat-leaf parsley leaves, chopped
â—¦ ¼ cup butter, melted


Recipe

Preheat the oven to 350° F.

Using a long serrated knife, make cuts in the bread about 1 inch apart, being careful to not cut all the way through and leaving about ½ inch on the bottom. Rotate the bread so that you can make cuts in the opposite direction, again 1-inch apart.

In a bowl, stir together the cheese, olives, and parsley. Using your hands, stuff the cheese mixture between the cuts, working in both directions. Place the loaf on a baking sheet and drizzle the butter all over the top. Cover with aluminum foil and bake for 15 minutes. Remove the foil and continue to bake until the cheese is melted and the top of the bread is golden brown, about 10 minutes longer. Transfer to a serving dish and serve.


Serves 4 to 6