"We cook on the grill all year long, so this zesty olive-topped bread accompanies everything from pork to beef to chicken," notes Patricia Gasper of Peoria, Illinois. "It also makes a tempting appetizer."
Recommended: 25 Make-Ahead Appetizer Recipes
- 1 can (4-1/4 ounces) chopped ripe olives
- 1/2 cup chopped pimiento-stuffed olives
- 3/4 cup shredded Colby-Monterey Jack cheese
- 3/4 cup grated Parmesan cheese, divided
- 1/4 cup butter, melted
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 3 drops hot pepper sauce
- 2 cups biscuit/baking mix
- 2/3 cup milk
- 2 tablespoons minced fresh parsley
- In a bowl, combine the olives, Colby-Monterey Jack cheese, 1/2 cup Parmesan cheese, butter, oil, garlic and pepper sauce; set aside.
- In another bowl, combine the biscuit mix, milk, 2 tablespoons Parmesan cheese and parsley just until moistened. Press into two greased 9-in. disposable aluminum pie pans. Top with olive mixture; sprinkle with paprika and remaining Parmesan.
- Grill bread, covered, over indirect heat for 8-10 minutes or until bottom crust is golden brown when edge of bread is lifted with a spatula. Yield: 2 loaves (6-8 servings each).
Originally published as Barbecued Olive Bread in Quick Cooking March/April 2001, p10
Reviews for Barbecued Olive Bread
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Reviewed Dec. 24, 2016
Christmas Brunch. I love the subtle smokey flavor it gets from cooking on the barbecue. And even at room temperature it still tastes terrific. Left overs also, still good. But hot off the grill is the best.I cook mine in a cast iron pan, which works perfectly. The entire recipe goes into one standard size pan and the bread is slightly thicker than when using pie tins, which also work well. Don't worry about any of your guests who don't like olives - they'll just be missing out on this heavenly goodness and there will be more for everyone else."