Easy rustic olive and cheese loaf

rustic bread

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We are a house of bread eaters, there really is nothing more special than a loaf fresh from the oven. The inviting smell and the fact that it’s shareable makes it all the more appealing. Monday nights in our house are pasta nights and an accompanying bread is always welcomed. This is also a stunner for a dinner party and you don’t actually have to go to the trouble of making the bread-it’s more of an assembly, and easy and quick to put together. So let’s begin..

You will need

an unsliced round loaf- I chose a sourdough.

1/2 jar of pimento green olives

small can of black olives

1/2 bunch spring onions

1/2 stick of butter (softened)

2 tbsp mayonnaise

a cup of grated cheese-I used Colliers powerful Welsh cheddar 

1/2 tsp black pepper

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Pre-heat your oven to gas mark 7/220 degrees. Using a bread knife begin by slicing your loaf lengthways, then turn it around and slice it the other way so that the cuts are criss-crossed. Taking care not to slice all the way through.

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Next finely chop the spring onions and slice the green and black olives. In a bowl add the butter, grated cheese, mayonnaise and black pepper and mix everything together.

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Now it’s time to stuff your mixture into all the nooks and crannys of your loaf.

 

Wrap your prepared loaf in tin foil, place on a baking tray in the centre of your oven. After 15 minutes remove the tin foil and return to the oven for a further 15 minutes, or until the cheese is bubbling.

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Serve immediately as an accompaniment to your favourite pasta dish.

rustic loaf pinterest

 

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