cheese-olive-curry

I fear, (I know?), I think… that I have experienced how delicious these favorite hors d’oeuvres of mine taste SO I don’t realize that the photo looks slightly less than delicious.  (Regarding the photo, I think all working food bloggers can related to the frustrating lack of daylight for decent photos in the winter.)  If my suspicions are correct and instead of salivating you are cringing, please take my word for it.  These are the easiest most crowd-pleasing, delicious appetizers.  The ingredients are easy to find, they are unique and different, they freeze, they can be made ahead and your guests will love them.  

Originally, my mom found these in a Junior League cookbook from Grand Rapids, Michigan.  Since I no longer know where that book is, the proportions may have changed slightly.  I hope you are all enjoying a joyous holiday season.  I have been stimulated by the extra surge in my social life!

Cheddar, Black Olive, Curry Bites 

2 cups shredded cheddar cheese
3 green onions, washed and chopped
1 15oz can pitted and chopped black olives
1/2 cup mayonnaise
1 teaspoon curry powder
6 English muffins

Preheat oven to 350 degrees. Put cheese, onions and olives in a bowl. Use a fork to toss and mix together. Combine curry and mayonnaise. Stir it into the cheese mixture. Split English muffins. Divide mixture evenly and spread on all twelve English muffin halves. Cut each half in quarters. Place triangles on a baking sheet. Bake for about 15 minutes or until cheese is melted and muffins are slightly browned. Serve hot.

You may prepare the triangles and freeze them. It works well to freeze for 2 hours on a cookie sheet and then put them in a ziplock. They won’t stick together and topping will stay on.

Divide cheese mixture evenly among muffin halves, then cut each muffin half
into six wedges.

Place muffin wedges on baking sheet and bake for 15 minutes or broil until
browned and bubbly (watch carefully if broiling; these burn easily).

*Can be prepared ahead and frozen; do not defrost and bake or broil until
ready to serve.

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9 Responses to “Cheddar, Black Olive, Curry Bites”

  1. kickpleat Says:

    My mom would make something similar during the holidays. They didn’t have curry or olives but bacon and red onion. I like the sound of this version!

  2. Jennifer Says:

    I like that we may prep and freeze these Bites ahead of time. Makes for a tasty treat when the need strikes. Happy holidays!

  3. Kath Says:

    I still have the Grand Rapids junior league cookbooks. Some day when I have nothing else to do, I think I’ll go through it to look for this recipe. Appetizers are “big” down here so I just may have to give these a try…

  4. Tara Peplowski Says:

    I have the recipe (I believe)….we have been making these for 3 generations now! My Grandmother lived in Grand Rapids when my father was young…the recipe in our family came from her….we have “tweeked” the preparation some to suit our tastes though. I also never tell people what is in them before they try it….people who don’t like olives or don’t like curry still LOVE these addictive little bites! I ALWAYS make a double batch as the freeze and re-heat beautifully (if you can keep them around for any length of time without devouring them all). Our recipe is:

    1 C ripe olives (chopped…we do in food processor)
    1/2 c green onions chopped
    1 1/2 c shredded american cheese (mild cheddar if you can’t find this)
    1/3 c mayonaise
    1/2 tsp curry powder
    6 english muffins
    *we toast the muffins in toaster first
    combine all ingredients (except muffins) by pulsing in food processor (or mix in a bowl, but make sure olives and onions are finely chopped). Divide evenly among all muffin halfs. Broil on high until bubbly and a bit brown. Then (after you taste one), cut each into quarters and serve them on a hot, electric warming tray (this keeps the bottom crisp…..we like them better this way). Now, if making ahead of time, broil them as indicated above. Let them cool. Then cut in quarters. Put in freezer container between layers of waxed paper. When you remove them from freezer for a party, briefly reheat under broiler if you don’t have a warming tray…..or, put the frozen triangles directly on the warming tray before guest arrive and let them toast (on bottom) until warmed all the way through.

    Ours look a bit different than yours…more black-ish from the finely chopped olives. These are a must try for your followers!
    p.s. I just stumbled across your sight tonight and LOVE it! I book-marked it and will be back! Thank you!

  5. Leslie Clark Says:

    Please contact me with the Italian Meatloaf recipe on p. 203 of the Grand Rapids Junior League Cookbook No. I (the green book). I’ve misplaced it – for some reason that page is missing in my very old and very used and loved book! Thanks so much!

  6. TJR Says:

    I actually found this exact recipe in Nancy McDermott’s curry book.
    http://www.amazon.com/Curry-Book-Memorable-Flavors-Irresistible/dp/0618002022

    I just made it for my coworkers today and they loved it!

  7. Ricardo Unsicker Says:

    cheddar cheese can be considered as one of the best tasting commercial cheese, i really love its taste.:

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  8. Isiah Maryland Says:

    Cheddar cheese is a relatively hard, pale yellow to off-white (unless artificially colored), and sometimes sharp-tasting, cheese. Originating in the English village of Cheddar in Somerset,[1] cheeses of this style are produced beyond this region and in several countries around the world. ,

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  9. Amy Says:

    Curry Ripe Olive Spread is also one of our old family favorites! We always spread it on melba rounds and then pop them under the broiler. Yummy… now I want some.

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