Featured Recipe
Olive Herb Cheese Bread
By Kate
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Crisp French bread topped with garlicky aioli, sharp Asiago, and a herby olive tapenade. Toasted edges crackle, cheese glosses rather than melts. Bright Mediterranean notes from fresh basil in tapenade twist the classic olive-parm combo. Quick to assemble, relying on visual cues — golden crust, shiny cheeses. Swap Asiago for aged Pecorino or Romano depending on fridge stock and salt tolerance. Aioli’s garlic punch balances olive brine with fresh herbs adding complexity. Works as appetizer or side.
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Prep:
7 min
Cook:
8 min
Total:
20 min
Serves:
4 servings
appetizer
side dish
French bread
quick recipe
Introduction
Bread toasted just right. Not burnt but crackling with heat. Garlic aioli spreads rich flavor layer; it’s all base, no filler. Cheese? Asiago this time. Harder than parmesan, holds shape but softens enough to brighten bite. Olive tapenade — with fresh basil chopped in — adds herbs, complexity. Warm oven melds flavors, aromas swirl. Watch closely. Burnt edges ruin crisp, under-toasted means soggy bites. Timing trick: listen for faint crackle, smell garlic and olives blooming. Sliced and shared. Leftovers get a second crisp-up. Simple. Reliable. Kitchen workhorse if you know what to expect and what to swap if pantry’s bare.
Ingredients
About the ingredients
Garlic aioli needs balance — homemade or store-bought both work but homemade gives more control over garlic sharpness. Asiago gives firm texture and nuttiness; Pecorino Romano or aged Romano good alternatives. Parmesan too dry, melts less but can be used mixed with mozzarella for better melt. Tapenade bought or homemade, important to drain excess oil to avoid soggy bread. Fresh basil chopped into tapenade brightens and lifts olive heaviness. If basil unavailable, oregano or thyme offers different but pleasant herbaceous notes. Bread should be fresh or day-old French loaf — stale bread won’t toast well nor absorb flavors evenly.
Method
Technique Tips
Bread toasting is key step — not just heat but watching color, texture. Toast until edges golden and smelling nutty. Spread aioli thinly to prevent sliding but enough to create flavor base; spreading while bread is still slightly warm from toasting helps adhesion. When sprinkling cheese, keep even but don’t overload — heavy cheese prevents crisping. Adding tapenade last avoids early sogginess. Oven time varies; visual clues dominate rather than stopwatch. Cheese should shine slightly, not bubble like mozzarella. Tapenade heated through releases aroma signaling doneness. Resting briefly post-bake allows flavors to settle and bread interior to firm up before slicing.
Chef's Notes
- 💡 Start with fresh bread. Day-old works but avoid stale; it won’t toast evenly or hold toppings. Look for a crispy crust. Monitor edges. If you start smelling garlic, it’s time to check.
- 💡 Garlic aioli. Key component. Spread thinly, watch for pooling. It’s both moisture barrier and flavor base. Homemade allows for garlic strength control, but store-bought works.
- 💡 Asiago not melting much? No worries. That’s how it should be. Want it gooey? Mix mozzarella in. Pecorino Romano offers nice sharpness too, if you prefer. Spice levels affect flavor too.
- 💡 Overloaded with tapenade? Avoid those soggy bites. Sprinkle it, don’t smear. Tapenade lends depth but can saturate base. Keep a balance — flavorful but not overpowering.
- 💡 If bread soggy, reduce tapenade next time. Or toast longer first. Dough should be dry before toppings. Remember, sound matters. Listen for that crisp crackle as it toasts.
Kitchen Wisdom
What's the best way to toast the bread?
Aim for golden edges, few minutes in the oven, hot air if possible. Smell markers guide you. A soft crust won't hold toppings well.
Can I substitute the cheese?
Sure; use mozzarella for gooey melt. Pecorino is good too. Parmesan less melt but can mix with mozzarella for better texture. Adjust cheese amount based on flavor preference.
What if leftovers aren’t crunchy?
Wrap well; re-toast to revive crunch. Maybe slice before storing. Heat in oven till edges crisp up again. Residual moisture goes away during reheat.
Tapenade too salty?
Drain well. Or mix roasted red pepper spread in. Offers sweetness. Adjust amount as needed, keep an eye on flavor dimensions. Balance it out.
