Cheesy Olive Bread

Cheesy olive bread is a warm appetizer with crispy toasted French bread topped with tangy New Orleans olive salad and melted cheese. Ready in 15 minutes with just 3 ingredients, it’s perfect for holiday parties, game day gatherings, or as an easy dinner when you don’t feel like cooking. The bread gets toasted twice to prevent sogginess and the cheese melts perfectly!

I’m in that stage of life where I don’t feel like making full dinners anymore. I would rather have a charcuterie board for dinner. Or some appetizers! Especially ones that come together fast. This cheesy olive bread checks every box.

Crispy French bread gets topped with tangy New Orleans olive salad and tons of melted cheese. The whole thing is ready in 15 minutes and feeds a crowd.

The secret is toasting the bread twice. First it gets lightly toasted to create a barrier against the olive salad. Then it goes back in the oven until the cheese is perfectly melted and stretchy. I keep my olive salad in the fridge at all times because it’s also perfect on sandwiches or spooned over cream cheese.

This bread is fancy enough for holiday gatherings but easy enough to throw together on a Tuesday night when you just want cheese for dinner. Just like my garlic artichoke cheese bread and my pimento cheese bread.

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See recipe card for complete information on ingredients and their quantities.

Ingredient Notes

• French bread – Grab your favorite from the bakery, freezer section, or use any bread you like!
• Olive salad – I love this on just about everything but you can always just substitute some plain, sliced olives. I haven’t tried this with stuffed olives but I bet it’s just as good!
• Cheese – Monterey Jack is my favorite because it melts really well and has a flavor that goes with everything!

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How To Make Cheesy Olive Bread

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

Storage & Reheating

Refrigerator: Store leftover slices in an airtight container for up to 3 days. The bread will soften slightly but it still tastes great.

Reheating: Place slices on a baking sheet and warm at 350°F for 5-7 minutes until the cheese is melted again. You can also microwave individual slices for 20-30 seconds but the bread won’t be as crispy. I prefer the air fryer!

Freezer: I don’t recommend freezing this after baking because the bread texture will not be the same. But you can prep the bread with olive salad and cheese, wrap it tightly before baking, and freeze for up to 1 month. Bake from frozen at 400°F for 10-12 minutes.

Make-Ahead: You can toast the bread lightly and add the olive salad up to 2 hours ahead. Keep it at room temperature uncovered so the bread stays crisp. Add the cheese and do the final bake right before serving.

Variations

• Different Cheeses – Try mozzarella for extra stretch, pepper jack for spice, or a mix of mozzarella and provolone. Gruyere also works too if you want something extra fancy.
• Add Protein – Top with sliced pepperoni, salami, or cooked Italian sausage before adding the cheese. This turns this into a hearty appetizer or even a meal.
• Make It Spicy – Mix red pepper flakes into the olive salad or use spicy giardiniera instead of regular olive salad. You can also drizzle hot honey over the finished bread.
• Different Bread – Use ciabatta, Italian bread, or even a split sourdough loaf. Just adjust the toasting time based on how thick your bread is.
• Garlic Butter Base – Spread garlic butter on the bread before adding the olive salad. It adds another layer of flavor and extra richness.

Frequently Asked Questions

Recipe Tips & Tricks

• Use block cheese and grate or shred it yourself. This allows the cheese to melt better. Plus, it’s cheaper!
• Be sure to drain the olive salad as much as possible to keep the bread from getting soggy.
• Don’t skip the first toast. That light toasting creates a barrier so the olive juice doesn’t make your bread soggy. It’s worth the extra few minutes.
• Spread the olive salad all the way to the edges. You want flavor in every single bite, not just the middle sections.
• If you want that pretty “cheese pull” slice the bread into individual servings then push them close together. Top with the olives and cheese. This allows the cheese to melt across the slices and you get that pretty stretch.
• I don’t let my cheese completely brown in the oven. Overly melted cheese doesn’t stretch as well.

Don’t sweat the small stuff, keep entertaining easy and have fun!  Best of all, eat cheesy olive and cheese bread appetizers for dinner!

{Originally posted 11/10/16 – photos and recipe notes updated 02/09/26}

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