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.