Saturday, June 15, 2013

FFWD ~ Back of the Card Cheese and Olive Bread

Delicious Back of the Card Cheese and Olive Bread
Our assignment, for this weeks French Friday, was for a savory quick bread called “Back of the Card Cheese and Olive Bread”.   Some of my favorite recipes come from the back of the box such as, Nestle Toll House Chocolate Chip Cookies, Rice Krispie Treats and Quaker Oatmeal cookies. I’m sure everyone has a favorite "back of the box" recipe.  Dorie’s recipe is not from the back of the box, but from the back of the card. She tells us, this recipe was on cards given out by the Comté cheese company, and distributed to fromageries all over France.  Her version uses olive tapenade, cured black olives, grated cheese, and a touch of citrus zest. The recipe suggests Comté, Swiss, Cheddar or Gruyere.  I didn’t have any of the above in the fridge.  I was getting ready to leave for a week on Long Island, so I wasn’t able to go shopping.  I decided to use what I had in my fridge instead, which was a mixture of Gouda and Provolone.  Gouda, being very mild, worked well with the sharp taste of the Provolone. Olives were no problem.  I always have a mixture of olives on hand.  This bread came together quite easily, and was wonderfully delicious!  
A lovely versatile bread…changing the add-ins gives you a lot of options


I will definitely be making this one again. Next time, I will be trying Dorie's bonne idée of adding sun-dried tomatoes instead of the olives.  This bread is quite versatile. I can see changing up the ingredients by using different cheeses and add-ins, such as roasted red peppers, nuts, or maybe some pesto instead of the tapenade. 
We enjoyed this right out of the oven, with a bit of butter slathered on it.  Another keeper from this wonderful book!  Since I’m visiting with my daughter and grandchildren this week, I’m a bit late posting.  So, Happy Saturday everyone!

Dorie shared this recipe in her June, 2009, Newsletter.  To see what the other Dorista’s are up to you can check it out here.
Very nice!!
Moist, savory and delectable
                                                                                                                                       

19 comments:

  1. A savoury cakey bread! I love the combo of cheese and olives...yum!

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  2. Did you see the post with the ham and sundried tomatoes.. that's the way I want to go with the loaf next time. I like that this recipe is so versitale,,, I can see gouda working and any other mild semi soft cheese, except cheddar. Though maybe just not with olives it would probably work with sundried tomatoes.

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  3. The great thing about this bread is it's so versatile and easy. Yours looks really good!

    Have a great weekend!

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  4. Okay, now I am craving Rice Crispie treats :-)
    Very nice!

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  5. My favorite back of the box recipe is Lipton's California Dip, a must for any party. This is perfect for using up odds-and-ends in the fridge. Your loaf looks great. Did you bring any to share with your Long Island family? Hope you have a great visit.

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  6. This was good wasn't it. I used mild low fat cheddar - it was still good.

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  7. A good savory quickbread recipe is always needed. This looks and sounds just lovely. I'm happy to hear the adjustments you made...very versatile! Thank you for sharing!

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  8. yours sounds really nice!! I think I should have put something more than just cheese in mine..

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  9. This sounds so cheesy and delicious :D

    Cheers
    CCU

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  10. Happy vacation, Kathy, to whoever you're hanging around with this week on Long Island. I'm sure your daughter and grandchildren will enjoy everything you're make and bake this week, especially this delicious bread. FFWD is on a roll - we've liked most of the recipes the past two months, haven't we? I think you improvised more than many this week but your delicious result has inspired me to go back to more thoroughly search the drawers and dark corners of my fridge for possibilities. Everything you mentioned, "on the back of the box" are my favorites also.

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    1. Not a vacation, Mary. We’re on LI kid sitting. My daughter’s husband is out of town and she needed some help.

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  11. While reading this I was thinking just now of using green olives and blue cheese. I bet that would be good too. Nothing in the refrigerator should feel safe from this recipe don't you think?

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  12. I make a ham and cheese yeast bread that I really enjoy. A cheese (et al) quick bread is very exciting!

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  13. I love a good gouda, and provolone is used here like crazy (grilled). It turned out wonderful Kathy!

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  14. Love versatile breads like this, they can take on so many personalities! I have a few favorite recipes that came from the back of the box too!

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  15. I love savory breads! they can be taken everywhere including work and it is a filling snack. This is a beautifully made bread Kathy!

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  16. In my experience, some of the best recipes come off of the backs of boxes. I guess that's why they published a cookbook full of them! The only cards I ever use though are the recipe cards from days gone by. And to tell you the truth Kathy, I rarely use them anymore:)

    This bread really sounds good and hearty. I'm not much of a bread maker but if I were...

    Thank you so much for sharing, Kathy...I think I'll pin this just in case:)

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