Happy Friday! I am a week behind on French Friday’s with Dorie. I was out of town last week, so I didn’t get a chance to make the Back-of-the-Card Cheese and Olive Bread. This week’s recipe is a dessert, and I have decided to wait and make it next week on my birthday.
Back-of-the-Card Cheese and Olive Bread is a recipe Dorie got from a cheese makers’ organization and tweaked a bit. It is a savory quick bread filled with cheese and olives (who would have guessed?).
The olives in the bread come from two sources: tapenade and chopped olives. I used a store-bought tapenade and Kalamata olives. I used cheddar cheese since that’s what we had on hand.
I really liked this bread. I served it for dinner with tomato soup and a salad. The flavors all went nicely together. The bread was also tasty toasted the next morning for breakfast.
You can find the recipe for Back-of-the-Card Cheese and Olive Bread in Dorie Greenspan’s book Around My French Table.