Dixie Line Olive Bread

Hey all you hungry porchers! Welcome back to the All Things Southern kitchen. That smell leading you in here would be my Dixie Line Olive Bread! I’m whipping it up by the batch-full. This recipe was first shared with me by one of our Mer Rouge, LA porchers, Amy Wiggins. It’s become one of our favorite snacks here at the Tomlinson home and now I’m gonna serve it at our favorite time of year! Yesiree boys and girls, it’s time for March Madness! The big hoop party has begun and there’s a good b-ball game everywhere you look. Now, this dish is incredibly simple and unbelievably good and I’m out of adjectives and getting hungrier all the time. Let’s get cooking!

• 1 French bread loaf
• 8 oz. pkg. chive & onion cream cheese (plain works too)
• Boscoli Olive Salad
• Olive oil

This recipe uses a fantastic Olive Salad made by a company in Kenner, LA. It’s called Boscoli Olive Salad and you can find their gourmet foods at their website. That’s www.boscoli.com. If you must, you can try another Olive Salad, but I can’t vouch for it.

Now, let’s take a loaf of French bread and slice it into ¼ slices. Then we’ll brush it with a little olive oil and bake it in a 375 degree oven for about ten minutes. Once it’s heated up, we’ll spread each slice with a tablespoon of chive and onion cream cheese and top with a tablespoon of our olive salad.

Now, we’ll slide our tray back in the oven for another five minutes and serve ‘em warm. One word of caution—don’t make yourselves sick—it’s easy to overdo these things. Oh, and one more word…. GO TIGERS!!!