Ready for a taste bud back flip? Here it is! This Artichoke Olive Bread is the total bomb. I've YET to take it to a gathering that I haven't been begged for the recipe.....right on the spot.
2loaves French or Italian bread, each one cut in half lengthwise
1cupunsalted butter, softened
1cupmayonnaise, I prefer Hellman's mayonnaise
12oz.shredded Monterey Jack cheese
1/3cuproasted red pepper pieces, drained and chopped
6oz.jar pimento-stuffed green olives, drained and chopped
14oz.can artichoke hearts, drained an chopped
6scallions, green and white parts both, sliced
1/3 - 1/2cupsliced banana peppers, drained and well chopped
Instructions
Preheat the oven to 350 degrees F.
In a mixing bowl, combine the butter and mayo until smooth; fold in the remaining ingredients.
Place the bread halves onto two baking sheets. Divide the prepared mixture between the 4 loaf halves, spreading it evenly over the top of each one.
Bake the bread, uncovered, for 15-20 minutes, rotating the baking sheets half way through the cook time, baking until the topping is hot, bubbly, and golden brown. (Sometimes I even place my loaves beneath the broiler for 1-2 minutes to really crisp up the top.)
Slice each loaf on the angle into fat wedges and serve warm.
Notes
This recipe can be halved if you want to use a single loaf of French Bread. www.ChefAlli.com