Yet another appetizer from the Pioneer Woman: Olive Cheese Bread

If you need yet another tasty appetizer, this is another great one to try from the Pioneer Woman. It's a little too rich to eat as a meal, but it's the perfect indulgence at a party. Who knew that combining salty green olives and black olives with butter and mayonnaise yields such sinful deliciousness?

Olive Cheese Bread (Recipe from The Pioneer Woman)

1 loaf French Bread
6 ounces, weight Pimiento-stuffed Green Olives
6 ounces, weight Black Olives
2 stalks Green Onions (scallions)
1 stick Butter, Room Temperature
½ cups Mayonnaise
¾ pounds Monterey Jack Cheese, Grated

Directions

1. Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces.
2. Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.

Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.

An appetizer from the god(desse)s: Mushrooms Stuffed with Brie

Looking for a tasty, easy appetizer for your New Year's Eve party? I.love.this.recipe. Hats off to the Pioneer Woman on this one; it's a keeper. The original recipe calls for white button mushrooms, but I happened to have baby portabella mushrooms, which resulted in slightly larger finger food, but I didn't hear anyone complain.


Mushrooms Stuffed with Brie
(Recipe from The Pioneer Woman)

1 package White Button Mushrooms, Washed And Stems Removed
4 cloves Garlic, Minced
¼ cups Flat-leaf Parsley, Chopped
4 whole (to 5) Green Onions, Sliced (up To Middle Of Dark Green Part)
Splash Of White Wine (optional)
1 slice (wedge) Of Brie Cheese

Directions

1. Preheat oven to 350 degrees. Melt butter in large saucepan. Add mushroom caps and toss to coat in butter. Sprinkle lightly with salt and cook for 1 minute. Remove mushrooms from pan and place upside down in a baking dish.

2. In the same saucepan (without cleaning it) throw in garlic, parsley, and green onions. Sprinkle very lightly with salt and splash in wine, if using. Stir around until wine evaporates, about 1 minute. Remove from heat.

3. Cut rind off of brie wedge, then cut pieces of brie to fit each mushroom cap. Place inside, lightly pressing to anchor each piece of brie.

4. Top mushrooms with parsley/garlic mixture. Place into the oven for 15 minutes, or until brie is melted.