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.