Ok Stacey...Just for you. I Love Cheesy Bread or Olive Cheesy Bread

Soooo, I made this as one of the Appies at Owen's 1st birthday and I got a few requests for it then, but I also brought it to Karen's house for Terentieff Tuesday and Stacey hasn't forgotten about this lusciously delicious fellow. So this is for Stacy and anyone else who needs an easy and tasty little appetizer.

The Cast of Characters:
French bread
6 oz green olives
6 oz black olives
2green onions
1 stick butter softened
1/2 cup real or low fat (not fat-free) mayonnaise
3/4 pound Monterey Jack Cheese.

1. Place one regular-sized can of black olives on a cutting board. (Mine said "6 oz. Dry Wt."), Do the same with a 6-oz jar of pimiento-stuffed green olives Give them a rough chop.
2. Slice 2 green onions into thin pieces then give them a nice rough chop all over
3. Place 1 stick softenend butter into a mixing bowl.
4. Add 1/2 cup mayonnaise. Please do NOT hurl if you don’t like mayonnaise; I promise, you won’t even know it’s there.
5. Take 3/4 pound grated Monterey Jack cheese and add it to the bowl.
6. Now add the olives and green onions and stir it all together until thoroughly combined. Use immediately or refrigerate mixture up to two days before using.
7. Slice the loaf of French bread lengthwise.
8. Spread the mixture evenly onto both halves of the bread It’ll look like WAY too much…but don’t worry. It’ll melt and gradually flatten and soak nicely into the bread.
9. 325 degrees for 25 minutes, or until cheese is totally melted and the top is beginning to turn light brown.

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