A few years ago when I had Juliette, we had the luxury of people bringing us meals for a solid week. (Which followed the luxury of my mom cooking all of my favorite dishes in one week--just thinking about that makes me want to have another baby!) We were introduced to some phenomenal bread from a little meat market/specialty store called River City Market (or something like that) in West Monroe. It was a french bread that had lots of cheese on it with olives and it was awesome! Over the last few years that we were in West Monroe, I would occasionally pop in and buy a loaf to go with dinner (or to just stand over the oven and eat as it was cooling). Shortly before we moved, though, River City Market closed down and I've been craving some of that bread ever since.

Back in November, when I received the copy of the Pioneer Woman's cookbook, I ran across a recipe for Olive Cheese Bread in it that looked similar to the other bread and since then I have been wanting to try it.

This past Monday, while I was off for President's Day, I went to the store and got the ingredients I needed to make it. I was very disappointed...there was major olive overload. It tasted like I was eating a muffaletta without the meat. It wasn't bad, bad...if you like olives and prefer that to be the overriding taste, than you won't need to alter the recipe at all, but I would prefer more bread and cheese and less olives, so next time I'll be using only half of the olives. Click here for the original recipe. Also, just a side note: instead of hand chopping the olives, just stick them in a food processor...it's much easier that way!

Any one care for some Over-the-top Olive Cheese Bread? I've got more than half a loaf in the fridge...