Sunday, January 2, 2011

Olive Onion Bread

4 cups (16 ounces) shredded part-skim mozzarella cheese

1 cup butter, softened

1 cup mayonnaise

8 green onions, thinly sliced

1 can (8 ounces) mushroom stems and pieces, drained and chopped

1 can (4-1/4 ounces) chopped ripe olives

1 loaf (1 pound) unsliced French bread


In a large bowl, combine the first six ingredients. Cut bread in half lengthwise; place on an ungreased baking sheet. Spread with cheese mixture.

Bake at 350° for 15-20 minutes or until cheese is melted. Cut each half into eight slices. Yield: 16 servings

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