Dessert

Matt’s Olive Cheese Bread Recipe

ByNoah Steele January 6, 2026January 6, 2026

Introduction

Matt’s Olive Cheese Bread is a flavorful and spicy twist on traditional cheesy bread. Loaded with a blend of olives, creamy cheeses, and a kick of Calabrian chili paste, it’s perfect for sharing as an appetizer or snack.

The image shows a white plate with several slices of thick, square pizza. Each slice has three visible layers: a thick, airy crust at the bottom with a golden-brown texture; a thick layer of creamy, orange cheese sauce spread evenly over the crust; and a topping of melted white cheese mixed with chopped black and green olives, and small green herbs sprinkled all over. The edges of the crust are slightly crispy and browned. Some parsley leaves are placed around the plate for decoration. The background surface has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (14 ounce) ciabatta loaf, sliced in half lengthwise
2 tablespoons salted butter, at room temperature

¼ cup mayonnaise
1 to 2 tablespoons Calabrian chili paste, depending on your spice preference

2 cloves garlic, minced
1 cup (4 ounces) shredded mozzarella cheese

¼ teaspoon kosher salt
Freshly ground black pepper
⅓ cup pitted Castelvetrano olives, roughly chopped

⅓ cup pitted Kalamata olives, roughly chopped
¼ cup freshly grated Parmesan cheese
1 tablespoon finely chopped parsley

Instructions

Step 1: Preheat the oven to 400ºF and line a large baking sheet with parchment paper. Place the ciabatta halves cut side-up on the sheet.
Step 2: In a small mixing bowl, combine the softened butter, mayonnaise, Calabrian chili paste, minced garlic, kosher salt, and freshly ground black pepper. Stir until fully blended.
Step 3: Spread the butter mixture evenly onto the cut sides of each bread half, making sure to reach the edges.

Step 4: Sprinkle the shredded mozzarella evenly over the bread, followed by the chopped Castelvetrano and Kalamata olives mixed together. Finish by grating Parmesan cheese on top.
Step 5: Bake for 15 to 20 minutes, or until the cheese is melted and lightly golden.
Step 6: Remove the bread from the oven and transfer to a cutting board. Slice each half crosswise into 6 pieces, yielding 12 pieces total.

Step 7: Sprinkle with chopped parsley and serve immediately while warm and melty.

Tips & Variations

For a milder flavor, reduce or omit the Calabrian chili paste.
Try substituting fontina or provolone cheese for a different melt and taste.

Add a drizzle of olive oil before serving for extra richness.
Use a serrated knife to slice the bread cleanly without squishing it.

Storage

Store leftover olive cheese bread in an airtight container or wrapped tightly in foil at room temperature for up to 1 day. Reheat in a 350ºF oven for 5-7 minutes to restore crispness and melt the cheese. Avoid microwaving to keep the bread from becoming soggy.