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Back-of-the-Card Cheese and Olive Bread #FrenchFridayswithDorie

Home » Bread Recipes » Back-of-the-Card Cheese and Olive Bread #FrenchFridayswithDorie

This versatile recipe originated on a card produced by the Compté cheese company and was available at French fromageries. While in France, both Dorie and fellow cookbook author, Patricia Wells, picked up their own copies for this Back-of-the-Card Cheese and Olive Bread. And each tweaked it to make it her own.  Dorie’s version used olive tapenade, cured black olives, grated cheese, and citrus zest. I took her up on her bonne idée, and tried one with sun-dried tomatoes. I also only made half a batch…knowing the hubby was a green olive with pimento kind of guy.

 The cheese options were the aforementioned Comté along with Gruyère, Swiss or cheddar. Being a true Dorista, I had a chunk of Gruyère in my cheese drawer…ready to go. I added orange zest to the olive loaf and lemon zest to the sun-dried tomato loaf; plus, instead of grating the cheese, I cut it into a small dice. My olive version was extremely salty….I should have sampled my olives…and maybe cut back on the amount of both salt and olives in that loaf. The version with sun-dried tomatoes was much more palatable, though I think a combination of the two would have been ideal.

Dorie’s recipe can be found in her June, 2009, Newsletter.

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42 comments on “Back-of-the-Card Cheese and Olive Bread #FrenchFridayswithDorie”

  1. Bites of your luscious looking bread, Liz, may take one away to memories of the Mediterranean. Interesting to learn how citrus zest enhances the flavor. I bet both breads were tasty but the sun dried tomato one does seem especially tasty =)

  2. Wow, 4 eggs, that’s a hearty bread! Looks pretty and great with a glass of wine I bet:@)

  3. Love both of your versions Liz ! I need to make this with the proper cheese next time!

  4. I love the combo cheese on this bread and the orange zest adding more flavor to it,looks perfect 🙂

  5. I love recipes like this. You renditions look just heavenly.

  6. The possibilities are many, and I think they´re all good. I like the decorations on top Liz! I think the cheese makes this bread more than the other ingredients. Next time I would use a sharper one, like aged cheddar. The asiago was a bit bland. Have a good weekend girl!

  7. I love stuffed bread and your olive and sun-dried tomato versions look fabulous! Your idea of combining the two versions sounds great and love that you added lemon and orange zest!

  8. I love the idea of adding sun-dried tomatoes! Such delicious savory bread ideas!

  9. I was pressed for time last night and barely got this out but if I had been more timeful I would have done as you did and mixed it up in different loaves. Funny yours was too salty. I added cracked pepper and took a heavy hand with the salt as I was using kosher and it turned out quite nicely. This will be spoiling my dinner all weekend. I may not plan anything for dinners actually…

  10. Haven’t left any comments here for a while, but not today, because this bread looks and sounds so delicious. I love everything in the bread. May have to give it a go, thanks for the inspiration 🙂

  11. Oh boy – that sound delicious. Bread is my vice – love any kind and this looks wonderful.

  12. This looks like it would be the perfect compliment to a plate full of olives, cheese, grapes and cured sausage!

  13. Beautiful savory bread, I love the sun dried tomatoes!

  14. Great idea to make mini loafs and play with the options. I should do that next time because there are so many different combinations which I want to try.

  15. I love savory breads and both sounds wonderful! Olive in one and sun-dried tomatoes in the other is a great way to have a little variety. Happy Friday Liz!

  16. Two of my fav ingredients in a bread…The aroma and taste of these bread loaves have got to be incredible!!!! Mmmmm!!!!

  17. Hmmm, I wonder if gruyere is particularly salty because I used it too and my loaf came out a bit too salty. Yours looks lovely, I like the olive & sundried tomato toppings.

  18. I love savoury bread and it’s always good with eggs for breakfast. It’s a shame the olives were so salty. I do love the sound of the semi-dried tomato loaf – that would be yummy I’m sure xx

  19. I am always wary of adding that extra 1/2 to 3/4 tsp of salt when other salty ingredients are required in a recipe. But by not adding it at the front end, you’re left with that “never salt something after it’s been made” option. I’d rather error on the side of “less is more”. Both your mini-loaves look darling. Wouldn’t they be a nice hostess gifty – made in a paper mini-bread pan? Hello, King Arthur Flour mailorder. As always, Liz, your presentation is beautiful.

  20. Love them both! I’ve developed a love for sun-dried tomatoes and I’m happy to have another use for them.

  21. I’ve done that with olives before. I don’t like a lot of salt in anything (I might be weird) so unless I taste test first I’m disappointed with the resulting too-saltyness

    Beautiful photos 🙂

  22. I like the sound of both loaves; sorry the olive obe was too salty.

  23. Lizzy this look really delicious!! besos

  24. Liz, nice idea to bake two smaller loaves with different additions – though you might have found the one with the olives a bit on the salty side, they both sound and look wonderful – sundried tomatoes always add so much flavor to baked goods – I opted for a bit of a different twist to this recipe – I think that this was a nice and versatile recipe.
    Have a lovely Saturday!

  25. Mmmm…. Gruyère…. I haven’t had that in so long, let alone cook with it. I think I should go grab some from the store sometime.

  26. What gorgeous loaves, anything with cheese has got to be a winner, and with olives as well… YUM!

  27. Lizzy , I love how you baked those loaves in a mini loaf pans ! So cute and dainty 🙂 I bet it taste as good as it looks !

  28. I love olives so I am dying to try this bread. 🙂 YUmmy!! 🙂 Have a great weekend my friend. 🙂

  29. Beautiful bread Liz!
    I love the toppings and I really like the idea of chunks of cheese.
    There’s something very appealing about that!

  30. These look so yummy I specially like the olive one and I bet it can be done by green olives as well. Great work Liz and delicious varieties as well.

  31. We’ve been absolutely swamped at work, sorry I haven’t been around, trying to catch up now. The bread looks fantastic, too bad about the salty one; I had that happen with a batch of cheese sticks I took to my brothers cottage, using a brand of pure grated Parmesan I hadn’t tried before, silly me I too should have tasted it. Oh we’ll, they were still inhaled as I’m sure your lovely bread was. But if it wasn’t, you can use it for savoury bread pudding for a tasty brunch dish.

  32. Your savory breads look delicious especially your sun dried tomato one. Perfect timing for a Fathers day mediterranean spread. Have a super weekend. BAM

  33. Cheese and olives are both my favourites. This savoury bread must be very tasty.

  34. Lovely! Looks pretty. I would go with the sundried tomato one just ‘cos I’m not a huge fan of olives.

  35. OK I’m sold next time I will try it with sun dried tomatoes and cheese – I cannot have it without cheese – and convince myself that it is cake and not bread 🙂

  36. This has given me some great ideas about what to put in my gluten-free bread. I love sundried tomatoes.

  37. I love your garnishes on top! How fun! I made mine with half olives and half sun-dried tomatoes. Not too salty.

  38. They both look so good! Its too bad your olive one was too salty. I didn’t add salt as my cheese tasted salty.

  39. I dont think I would have thought of putting orange zest with the olive bread! 🙂 Neat!

  40. Yum! I guess this proves you never know from where inspiration will come.

  41. It still amuses me to think of the now kitchen standards hiding in my larder since Joining FFwD (grey sea salt, Gruyere, aleppo chilli…)
    Beautiful breads

  42. Wow! Super impressed you made two versions!

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