Cheesy Olive Tapenade Stuffed French Bread
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5 from 2 votes

Cheesy Olive Tapenade Stuffed French Bread

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Snack
Cuisine: American
Servings: 1 loaf
Calories: 1282kcal
Author: Jessica Randhawa


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


  • 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,┬ácarefully┬áslice 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.


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.


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
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