top of page

Tomatoey, Olivey, Cheesey, Garlic Bread


1 (14.5 oz) can black olives, drained

6 oz CSD Julienne Cut Tomatoes, drained, chopped

2 green onions, sliced across

1 stick butter, at room temperature

2 T CSD Garlic

½ C Mayonnaise

12 oz Monterey Jack cheese, grated

1 large loaf crusty French bread, sliced lengthwise


Preheat oven to 325°


Roughly chop the black olives. Combine with the drained, chopped CSD Julienne Cut Tomatoes, onions, butter, CSD Garlic, mayonnaise & cheese in a mixing bowl. Stir until thoroughly combined.


Place both pieces of French bread, cut side up, on a baking sheet. Spread the mixture on top. Bake until the cheese is melted & bubbly, 20-25 minutes.

Cut into thick slices & serve hot.



bottom of page