Buffalo Bread
Buffalo Bread
Adapted by Big Girl Pants Shop
10 Servings
20 minutes
12 minutes
Golden, crunchy edges and a savory topping of chopped olives, grated Parmesan, and sliced green onions make this easy Buffalo Bread hard to resist. A longtime favorite from my high school days in Friday Harbor, with credit to Doug Bison, who first introduced me to it. Delicious on French bread or focaccia and perfect for sharing with your favorite people.
Ingredients
- Loaf of French bread
- Black olives, 6 ounce can
- Frigo Shredded Parmesan Cheese, 5 ounces
- 2 bunches of green onions
- 1 cup Mayonnaise
Directions
Preheat the oven to 350ºF. Line a baking sheet with foil or parchment paper.
Drain the black olives and finely chop them. Wash two bunches of green onions, trim off the root ends and any wilted tops, and finely slice. Add the olives, green onions, shredded Parmesan (I use Frigo), and mayonnaise to a bowl ands stir until well combined.
Slice the French bread in half lengthwise and place one half cut side up on the prepared baking sheet.
Spread the olive mixture evenly over one half of the bread.
Bake about 15 minutes, until the topping is hot and the edges of the bread are golden. For a more browned, crunchy top, broil for the last 1-2 minutes, watching closely to prevent burning. If using parchment, remove it before broiling.
Let cool slightly, then cut into pieces and serve warm.