When I was my daughter Jenna’s age living in Montreal, a nutritionist brought these Melted Olive Cheese appetizers to a work party. Well….we all inhaled them and promptly asked for the recipe. Now I am asked for the recipe which of course I give out, but I have to admit I’m slightly embarrassed by how easy and basic they are. Not upscale, not fancy, not foodie-esque. Just super tasty. I’m a big sucker for fast, easy, good and pretty on the plate. This appetizer is all four. I even use pre-shredded cheese sometimes (finely shredded works best, but all are fine).
The blend of salty tangy olives with the cheddar, onions and curry works really well. Even non-olive lovers love these apps. (I’ve been known to blend the olive cheese mixture in the food processor to hide the olives – shhhh). The English muffins are an easy foundation for these appetizers, but you can use other breads such as ciabatta or french bread as the base instead.
These vegetarian appetizers are perfect for making ahead – great for the holidays and brunch. Just flash freeze them unbaked, pile them into a freezer bag and freeze them for up to a month. Pull them out and bake as many as you need for a last minute appetizer. No need to defrost. They are technically appetizers, but you can also serve them with a hearty soup (for example, vegetarian pea soup or butternut apple squash soup) instead of a side of bread for a great weeknight meal. In this case, you can leave the muffin halves whole instead of cutting them into quarters.