Sunday, August 3, 2008

Olive-Onion Cheese Bread

I started with a recipe from a magazine, but made a lot of changes to include things my husband and I like best. I served it with a big plate of spaghetti and the cheesy topping was a good accompaniment to the acid in the sauce.


8 oz. shredded mozzarella
1/4 c. butter, softened
1/2 c. mayonnaise
6 green onions, thinly sliced
1 8 oz. can mushrooms, drained and chopped
1 4.25 oz. can chopped black olives
1 1lb loaf unsliced French bread
Preheat oven to 350
Cut bread in half lengthwise and place on an ungreased baking sheet. Combine the other ingredients, spread on bread halves. Bake at 350 for 12-20 until cheese is melted.

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