Very, very tasty. Gruyere is always the magic ingredient. But it was seriously an investment to make this recipe.
I made this today..I found gruyere cheese at the deli for $18.00 a lb. So, needless to say I substituted. I used a mix of swiss and marble jack. I also used green olives and added (1/2 tsp salt ,big mistake,green olives were salty enough).and 1/4 tsp pepper. I greased a 11x5 pan very well (should of pam sprayed)and (it still stuck)used my conv oven,took 40 minuites to bake..No one liked this,thought it was too salty,had too much olives and ham..And it stuck horribley,I would recommend pam for sure...I did not give this a rating as everyones taste are different..
I have used this recipe several times now, making substitutions depending on what I had on hand as far as cheese and olives, and even the wines. Each time it has been an out of the ballpark hit. Thanks for sharing!
Excellent recipe! Made for a buffet lunch for 20 and it was very successful - thanks!
Definitely a hit; so easy, yet so delicious! I used a mixture of Emmental and German Bergkase, black olives, and mixed ham with some remains of German sausage (you know where I am based now). Jerez instead of port, white wine as required - beautiful! Will become a favourite. Thank you!
This was really delicious - but mine was a LOT chunkier that the one in the picture. I used kalamat olives (I think they have better flavor) and a sharp Irish cheddar since we're not fans of swiss-type cheeses. I made it for a 4th of July party & everyone loved it! Next time I might cut back the amount of ham, olives & cheese so it can be sliced more easily - maybe for sandwiches!
Never made anything like this before. I cheated heaps by buying pre-diced ham and sliced black olives. Chopped my own cheese though. Could not believe how simple it was. Loaf tin not big enough so put balance in a ring cake tin with result can get mini-slices. Absolutey delicious - will make again.
Wonderful way to use leftover ham in a very creative way. A savory tasting bread that explodes with a taste of olives and ham. Goes great with wine. Surprisingly moist bread that slices well once it's cooled. Thank you French Tart for posting this recipe!
Tasty and reminded me of South African Picnic Bread posted by Chef Zee. The port and cheese really make for a lovely, deep and rich flavor. I made it exactly as written using gruyere and black olives. It could benefit from some fresh herbs and next time I will try that. The recipe made two loaves about 3" x 6" each. I did not need 50 minutes -- they were ready at about 44 minutes in my electric oven. Good cold but better warmed up just a bit. Thanks for posting this recipe
DELICIOUS!!! I just had to try this-what interesting ingredients-and I was so pleased-great instructions and so easy for a 'wow' bread. I used Texas white wine and port (I hope that isn't some faux pas), green olives, and gruyere; served as suggested as an appetizer. Another great recipe, French Tart-thank you!!!