Cheesy Olive Pull-Apart Bread
All you need for this quick party snack is a loaf of good-quality bread, a trio of easy-to-source ingredients, and a hot oven. If you like, experiment with different ingredient combinations, such as Cheddar and jalapeño chile, Gorgonzola and crisp bacon, or fontina and cooked sausage.
1 round loaf artisanal bread
2 cups shredded Gruyère cheese
2/3 cup pitted Kalamata olives, coarsely chopped
1/3 cup loosely packed fresh parsley leaves, chopped
4 Tbsp (1/2 stick) unsalted butter, melted
Preheat the oven to 350°F. Using a long serrated knife, cut slits in the bread about 1 inch apart, being careful to not cut ali the way through and leaving about ½ inch intact on the bottom. Rotate the bread and cut slits 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 rimmed baking sheet and drizzle the butter all over the top.
Cover the loaf loosely with 3 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 1O minutes longer. Transfer to a platter and serve.
Makes 4 – 6 servings