Why You’ll Love This Recipe
I love this recipe because it transforms a simple loaf of bread into a flavorful appetizer with only a handful of ingredients. Garlic butter soaks into the bread while the cheese melts over the surface, giving me plenty of flavor in every bite.
I especially enjoy the addition of olives. Their salty, briny flavor balances the richness of the butter and cheese and makes this bread a little more interesting than traditional cheesy garlic bread.
I can also customize it easily. I use different olives, combine several cheeses, add herbs, or sprinkle on red pepper flakes when I want some heat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 large French or Italian bread loaf
- 1/2 cup unsalted butter, softened
- 4 garlic cloves, finely minced
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 1/2 cup sliced green olives
- 1/2 cup sliced black olives
- 1/4 teaspoon red pepper flakes, optional
- 1 tablespoon chopped fresh parsley for finishing
Directions
1. Prepare the Oven
I preheat my oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil.
2. Prepare the Bread
I slice the loaf in half lengthwise and place both halves on my prepared baking sheet with the cut sides facing upward.
I gently press down any particularly uneven areas so I have a good surface for spreading the garlic butter and adding the toppings.
3. Make the Garlic Butter
I combine the softened butter, minced garlic, parsley, oregano, salt, and black pepper in a small bowl.
I mix everything thoroughly so the garlic and herbs are evenly distributed throughout the butter.
4. Spread the Garlic Butter
I generously spread the garlic butter over the cut surface of both bread halves, making sure I reach all the way to the edges.
I like using a generous layer because some of the butter melts into the bread as it bakes, giving me a flavorful and tender center.
5. Add the Olives
I scatter the sliced green and black olives evenly over the garlic butter.
I gently press them into the surface so they stay in place when I add the cheese.
6. Add the Cheese
I sprinkle the mozzarella evenly over both pieces of bread, followed by the Parmesan.
If I want some heat, I add a small pinch of red pepper flakes over the cheese.
7. Bake
I bake the bread for about 10 to 12 minutes, or until the cheese has completely melted and the edges of the bread are becoming golden and crisp.
8. Broil Until Golden
For a more deeply browned top, I switch the oven to broil for about 1 to 2 minutes.
I watch the bread closely during this step because the cheese can go from golden to burned very quickly.
9. Finish and Slice
I remove the bread from the oven and sprinkle fresh parsley over the top.
I let it rest for a couple of minutes before cutting each half into slices. I serve it while the cheese is still hot and melted.
Servings and Timing
I usually cut this Cheesy Olive Garlic Bread into about 10 to 12 pieces. It works well as a shareable appetizer or side dish.
- Prep time: 10 minutes
- Bake time: 10–12 minutes
- Broiling time: 1–2 minutes
- Total time: approximately 25 minutes
- Servings: 6–8
Variations
For an extra-cheesy version, I add shredded cheddar, provolone, or Monterey Jack along with the mozzarella. I especially like provolone when I want a stronger savory flavor.
When I want a Mediterranean-style variation, I add chopped Kalamata olives, crumbled feta, oregano, and a few finely chopped sun-dried tomatoes.
For a spicy version, I add extra red pepper flakes or thinly sliced jalapeños before baking.
I can also add fresh herbs such as basil, rosemary, or thyme to the garlic butter. I adjust the herbs depending on what I’m serving with the bread.
When I want a heartier appetizer, I add chopped artichoke hearts or sautéed mushrooms underneath the cheese.
Storage/Reheating
I think Cheesy Olive Garlic Bread is best when I serve it immediately because the bread is crisp and the cheese is hot and stretchy.
When I have leftovers, I let them cool completely and place them in an airtight container or wrap them tightly. I refrigerate the bread for up to 3 days.
For reheating, I place the bread in a 350°F (175°C) oven for about 5 to 8 minutes, or until the cheese is melted and the bread is warm. I can also use an air fryer for a few minutes to restore the crisp texture.
I avoid using the microwave when possible because it can make the bread soft and chewy rather than crisp.
For longer storage, I freeze individual pieces for up to 2 months. I reheat them directly from frozen in the oven, adding a few extra minutes as needed.
FAQs
What type of bread works best for Cheesy Olive Garlic Bread?
I prefer French or Italian bread because it has enough structure to hold the garlic butter, olives, and cheese while still developing crisp edges. I can also use ciabatta when I want an especially rustic texture.
What olives can I use for this recipe?
I use a combination of green and black olives for contrasting flavors and colors. Kalamata, Castelvetrano, or other favorite olives also work well. I make sure they’re pitted before slicing them.
Can I prepare Cheesy Olive Garlic Bread ahead of time?
Yes. I can assemble the bread several hours ahead, cover it, and refrigerate it until I’m ready to bake. I usually add a few extra minutes to the baking time when it goes into the oven cold.
How do I keep cheesy garlic bread from becoming soggy?
I avoid using excessively wet toppings and drain my olives thoroughly before adding them. I also bake the bread uncovered at a fairly high temperature so the edges become crisp while the cheese melts.
What can I serve with Cheesy Olive Garlic Bread?
I like serving it alongside pasta, tomato soup, minestrone, salads, or roasted vegetables. I can also cut it into smaller pieces and serve it on its own as a warm party appetizer.
Conclusion
Cheesy Olive Garlic Bread is one of my favorite ways to turn an everyday loaf into a rich and flavorful appetizer. I love the combination of buttery garlic, briny olives, gooey mozzarella, salty Parmesan, and crisp golden bread.
PrintCheesy Olive Garlic Bread
Warm, crispy garlic bread loaded with buttery herbs, briny green and black olives, gooey mozzarella, and savory Parmesan. It is an easy shareable appetizer or side dish with crisp golden edges and a soft, cheesy center.
- Prep Time: 10 minutes
- Cook Time: 11-14 minutes
- Total Time: 25 minutes
- Yield: 10-12 pieces, 6-8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Ingredients
- 1 large French or Italian bread loaf
- 1/2 cup unsalted butter, softened
- 4 garlic cloves, finely minced
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 1/2 cup sliced green olives
- 1/2 cup sliced black olives
- 1/4 teaspoon red pepper flakes, optional
- 1 tablespoon chopped fresh parsley for finishing
Instructions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil.
- Slice the bread loaf in half lengthwise and place both halves cut-side up on the prepared baking sheet.
- Combine the softened butter, minced garlic, 2 tablespoons parsley, oregano, salt, and black pepper in a small bowl. Mix until the garlic and herbs are evenly distributed.
- Generously spread the garlic butter over the cut surfaces of both bread halves, spreading it all the way to the edges.
- Scatter the sliced green and black olives evenly over the garlic butter and gently press them into the surface.
- Sprinkle the mozzarella evenly over the bread, followed by the Parmesan. Add the optional red pepper flakes if desired.
- Bake for 10 to 12 minutes, or until the cheese is completely melted and the bread edges are becoming golden and crisp.
- For a more deeply browned top, switch the oven to broil and broil for 1 to 2 minutes, watching closely to prevent burning.
- Remove from the oven and sprinkle with 1 tablespoon fresh parsley. Rest for a couple of minutes, then slice into pieces and serve while warm.
Notes
- Drain the olives thoroughly before adding them to help keep the bread crisp.
- French, Italian, or ciabatta bread can be used as the base.
- For extra cheese, add shredded cheddar, provolone, or Monterey Jack.
- For a Mediterranean variation, add Kalamata olives, crumbled feta, sun-dried tomatoes, and additional oregano.
- For extra heat, increase the red pepper flakes or add thinly sliced jalapeños.
- Fresh basil, rosemary, or thyme can be mixed into the garlic butter.
- The bread can be assembled several hours ahead, covered, and refrigerated until baking. Add a few extra minutes to the baking time if baking directly from the refrigerator.
- Store leftovers tightly covered in the refrigerator for up to 3 days and reheat at 350°F (175°C) for 5 to 8 minutes.
- Individual pieces can be frozen for up to 2 months and reheated directly from frozen in the oven.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 340 kcal
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.4 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 50 mg
