Goat Cheese Bacon and Olive Quick Bread
Dinner, lunch or breakfast could be so much more savory with an Olive Quick Bread. Add more flavor to your dinners and Holiday celebrations!
Ingredients
- 6 slices thick-cut bacon, cut crosswise into 1/2 inch stripes
- 1/5 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp Cayenne pepper
- 1/4 tsp Kosher salt
- 4 large eggs, room temperature
- 3 tsp Dijon mustard
- 6 oz fresh goat cheese, crumbled
- 1-⅓ cups Parmigiano-Reggiano cheese, freshly grated
- ½ cups Kalamata olives, pitted, halved
- 2 scallions, thinly sliced
- 1 red Serrano chile, seeded and minced
- 2 tsp Thyme leaves, minced
Instructions
Step 1
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Preheat the oven to 350F.
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Coat a 9-inch loaf pan with cooking spray.
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Line the bottom with parchment paper.
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5. In a skillet, cook the bacon over moderate heat until crisp, about 8 mins.
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6. Drain cooked bacon on paper towels.
Step 2
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In a bowl, whisk the flour with the baking powder, cayenne and salt.
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In another bowl, whisk the eggs with the buttermilk, olive oil and mustard.
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Make a well in the center of the dry ingredients and stir in the egg mixture until just combines.
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Fold in the goat cheese, Parmigiano-Reggiano cheese, olives, bacon, scallions, chile and thyme.
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12. Scrape the batter into the prepared loaf pan and smooth the surface.
Step 3
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14. Bake the bread until golden on top and a toothpick inserted in the center comes out clean, about 35-40 mins.
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15. Let cool for 15 minutes, if desired, then run a knife around the loaf to loosen it from the pan.
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Invert onto a plate and let cool completely.
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17. Cut the loaf into thick slices and serve.
Personally, I love this bread when it is warm, so I don't wait for it to cool down a lot.
Recipe Notes
The bread can be wrapped well in plastic wrap and refrigerated for 1 week.