from Tina Griffith
You decide. This recipe is easy to prepare and a favorite with my husband and me. We usually add a crisp salad and Voila! we have a complete dinner in a flash. Of course a bottle of red wine adds to the festivities.
CHEESY OLIVE BREAD
1 large crusty loaf French bread
1 – 6 oz. can pitted black olives, drained and sliced
⅓ cup red onion, chopped fine
2 ripe tomatoes, diced
2 cups mozzarella cheese, shredded
½ – ¾ cup mayonnaise
Preheat oven to 325° F.
Cut bread in half lengthwise and then in half across the width. You now have four pieces, tops and bottoms. Set them onto an aluminum foil lined cookie sheet.
Add olives, onions, tomatoes, shredded cheese, and mayo into a medium size bowl. Mix together thoroughly. Use a spatula to smear the mixture onto the white part of the bread.
Now pop it into the oven. That’s it. When the cheese melts, 15 – 20 minutes, the bread is ready.
ABOUT THE AUTHOR
Tina Griffith, who also wrote twenty-seven children’s books as Tina Ruiz, was born in Germany, but her family moved to Canada when she was in grammar school.
After her husband of 25 years passed away, she wrote romance novels to keep the love inside her heart. Tina now has eleven romance novels on Amazon, and while all of them have undertones of a love story, they are different genres; murder, mystery, whimsical, witches, ghosts, suspense, adventure, and her sister’s scary biography.
Tina has worked in television and radio as well as being a professional clown at the Children’s Hospital. She lives in Calgary with her second husband who encourages her to write her passion be it high-quality children’s books or intriguing romance.
Stay connected with Tina (Griffith) Ruiz on her Facebook group Tina Speaks Out.
Catherine Castle 