2 baguettes
25 small pimento stuffed olives
6 oz. can medium black olives
1 small shallot
1 stick butter
1/2 c. mayonnaise
3 c. shredded Monterey Jack Cheese
Set the butter out to warm to room temperature. Slice the baguettes lengthwise. Preheat the oven to 325 degrees.
Drain the black olives. Roughly chop the green and black olives. Finely chop the shallot. Combine the butter, mayonnaise, olives and shallot in a mixing bowl. Add the cheese and stir until thoroughly combined. Spread the mixture onto the baguettes. Bake at 325 degrees for 25 to 30 minutes.
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