Blooming Olive Bread

 Blooming Olive Bread 

1 loaf sourdough bread, unsliced

1/2 6 oz jar Pimento stuffed green olives 

1/2 oz can black olives, sliced 

1 bunch green onions 

1/2 stick butter, softened 

1/4 cup mayonnaise 

8 oz marble cheese, shredded 

1/4 tsp pepper 

Preheat oven to 350 degrees. Line a baking sheet with aluminum foil leaving enough overhang on all sides so it can be pulled up to cover the bread 

With a sharp bread knife or electric knife, slice loaf almost to the bottom. Repeat in 1” intervals until the entire loads is sliced. Rotate the bread slice the same so you have 1” squares. Be careful to not slice all the way through. Place bread on prepared baking sheet. 

Slice olives and green onions and set aside. 

In a medium mixing bowl, combine butter, mayonnaise and pepper until well combined. Mix in olives and green onions, then shredded cheese.  

Stuff olive mixture into the bread, working into all of the spaces. 

Pull up the foil and cover the loaf. Bake in the oven for 15 minutes. Unwrap the foil and bake an additional 10-15 minutes until the cheese is melted and bubbly. 

Serve immediately.