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Home » Holiday » Other Holiday Recipes » Cheesy Olive Tapenade Stuffed French Bread

Cheesy Olive Tapenade Stuffed French Bread

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
January 24, 2017
5 from 6 votes


Last Updated June 13, 2020 | 0 Comments

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Learn how to bake this Cheesy Olive Tapenade Stuffed French Bread.

Cheesy Olive Tapenade Stuffed French Bread

Remember this post for my super yummy Game Day Lemon Olive Tapenade? Well, this weekend I decided to kick it up a notch with Olive Tapenade Baked Cheesy Bread.

Yes, CHEESY BREAD.

It’s simple: Soft, fluffy French bread + Olives + Delicious, gooey melted cheese

you guysss

Let me put it this way: if you like olives, bread and cheese, you will LOVE LOVE LOVE this bread. I warn you, though, it is addicting and definitely not at all healthy.

Aside from it’s awesome taste, it’s crazy easy to prepare and perfect for entertaining a bunch of really hungry people. You can even prepare the cheesy tapenade stuffing ahead of time, saving loads of time on party day.

Worried about leftovers? Don’t be. In the off-chance that you find yourself with leftovers of this cheesy goodness, it’s just as delicious the next day (warm or cold) and fear not, the bread will not turn soggy (at least it shouldn’t).

In other news, my threenager was much less volatile today. We even managed to make it through the day without any major meltdowns (from either of us). My hope is that his day of tantrums yesterday will be enough to last him the rest of the week.

Yes, I know. I am totally dreaming.

A bowl of olive tapenade on a table

french bread cut in half

french bread hallowed out

french bread stuffed with Cheesy Olive Tapenade

baked Cheesy Olive Tapenade Stuffed French Bread

Cheesy Olive Tapenade Stuffed French Bread sliced and picked up

 

Cheesy Olive Tapenade Stuffed French Bread

Cheesy Olive Tapenade Stuffed French Bread

5 from 6 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Learn how to bake this Cheesy Olive Tapenade Stuffed French Bread.
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Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Snack
Cuisine American
Servings 1 loaf
Calories 1282 kcal

Ingredients
 
 

  • 1 large loaf French Bread
  • 1 heaping cup Lemony Olive Tapenade
  • ½ cup sliced black olives
  • ½ cup chopped green onions
  • 2 ounces cream cheese - room temperature
  • 2 ounces herbed goat cheese
  • 2 tablespoon butter - melted
  • 3 tablespoon mayo
  • 1 cup shredded mozzarella cheese
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Instructions
 

  • Preheat oven to 325 degrees F and line a large baking sheet with parchment paper. Set aside.
  • In a medium mixing bowl mix together the Lemony Olive Tapenade, sliced black olives and chopped green onions. Set aside.
  • In a separate, smaller bowl, beat together the cream cheese, goat cheese, butter and mayo. Fold the cheese mixture with the tapenade olive mixture and add the shredded mozzarella.
  • Using a large bread knife, carefully slice off the very "top" of the French bread loaf (slice it in half lengthwise). To make more room for the olive cheese mix, I scooped out a little of the inside soft bread- not too much, we still want some bread with the dip 😉
  • Spread mixture thickly onto the sliced French Bread and sprinkle with a thin layer of mozzarella cheese, if desired.
  • Bake at 325 degrees for 25-30 minutes, or until cheese is melted and golden.
  • Remove from the oven, slice and serve. Best served immediately, or leftover and heated for up to 2-3 days.

Jessica's Notes

note- It is not necessary to make the full Lemon Tapenade recipe for this bread (although highly recommended). Simply substitute approximately 1-1.5 cups of mixed finely chopped artichoke hearts, black + green olives and 2 cloves minced garlic.

Nutritional Information

Calories: 1282kcal | Carbohydrates: 11g | Protein: 41g | Fat: 121g | Saturated Fat: 54g | Cholesterol: 254mg | Sodium: 2622mg | Potassium: 301mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3565IU | Vitamin C: 9.4mg | Calcium: 772mg | Iron: 2.9mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword olive tapenade french bread
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About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

1.0K shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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