Recipe by Kim McLarty
"A scrumptious olive and cheese mixture melted on English muffins."
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black olives, chopped
green onions, chopped
1 1/2 cups
shredded Cheddar cheese
English muffins, split in half
I made these for our open house. I used green olives instead of black and skipped the salt. Thank you for a terrific recipe!
Update: I made these a second time. I used the green olives as I had before, skipped the salt again and tried it with cream cheese because I was out of mayo. Served it on marble rye bread. They were even better!
These were just odd tasting to me. They were best with the cheese quite crispy. I was basically the only one in the family who ate more then one.
This is pretty much the same recipe that my mom used to make, except that she did not add salt or curry, and she used cocktail rye, which makes very nice hors d'oeuvres. You can actually spread this olive cheese spread on the bread or muffins, and then freeze on a cookie sheet. Once frozen, store in foil and a Ziploc freezer bag. All you have to do when company comes is pop them in the oven, and voila! Instant appetizers!
Fantastic! So easy to make yet so tasty. We ate it topped with fresh tomato slices for breakfast on a rainy Sunday. It was perfect
So glad I found this recipe! My grandma used to make this often! I omitted the salt and found that the amount of curry powder was right on for my husband and I. I used red onions with good results. Thanks for such a yummy and easy recipe!
Very good. I had not used curry powder before, so the taste was a little
different from anything I have ever made. I will make them again sometime
for an appetizer, but I might use less curry powder.
These were VERY well received. I doubled the recipe. It calls for a little more salt than I like, though.
* Percent Daily Values are based on a 2,000 calorie diet.
Olive Cheese Melts
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 94
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