Omnivore loving vegan, gluten-free & beverage recipes
Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community. Continue Reading
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Estimated reading time: 4 minutes
One lazy Saturday morning, I was enjoying my coffee and watching The Pioneer Woman, and my life was forever changed by this Jalapeño Olive Cheese Bread. I almost missed it too because I stepped into the kitchen. But luckily when I came back, my husband said, "You have to rewind it."
The first time I made this Jalapeño Olive Cheese Bread, I followed Ree's recipe exactly. There is nothing not to like in this recipe.
Green olives (which are my favorite), two kinds of cheese, butter, green chiles... and, oh yes, jalapeños.
They add just enough heat.
This recipe is perfection.
But of course, the SECOND time I made it (which was embarrassingly not too very long after the first time I made it) I decided to add a little bit more cheese.
Now, normally I would say you can't have enough cheese, but with this recipe, you absolutely can.
It melted and oozed off of the bread and made me sad. (We still ate it though!)
While Ree's recipe calls for French bread, I've tried this Jalapeño Olive Cheese Bread on both Italian and French bread.
(Italian bread is shown in the photos.)
You can use whichever you like better or whatever is available in your local bakery.
I made this Jalapeño Olive Cheese Bread for a New Year's Eve appetizer.
It went perfectly with my Grape Jelly Meatballs (and champagne, of course). If you happen to have any leftovers, it does warm up and crisps up well in the oven.
I have also baked ½ and wrapped up ½ unbaked and put it in the fridge to bake another day.
Another awesome way to enjoy this recipe is to omit the bread, bake all the ingredients in an oven-safe bowl, and serve it as a dip with tortilla chips!
Comment below and let me know how you enjoyed this recipe!
If you make this recipe, and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post.
Thank you for reading and following along!
Green olives (which are my favorite), two kinds of cheese, butter, green chiles… and, oh yes, jalapeños.
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Please note that the Calculated Nutrition is an estimate at best.
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Sara says
If you make this recipe, please rate and comment on how it came out! Thank you in advance! Best, ~Sara xo
Karen says
Is this appetizer real spicy? It sounds delicious but my family is balking at too hot appetizers.