Last year, I made this salad for a gathering. Everyone wants the recipe since it’s so delicious. Serve on lettuce leaves or croissants. For a formal presentation, spread red leaf lettuce on a platter and then arrange cream puff shells on top. Use the smaller shells for appetizers and the larger shells for the main course.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 16 |
| Yield: | 16 4-piece servings |
Ingredients
- 1 cup black olives, chopped
- ⅓ cup green onions, chopped
- 1 ½ cups shredded Cheddar cheese
- ½ teaspoon curry powder
- ½ cup mayonnaise
- ½ teaspoon salt
- 8 English muffins, split in half
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium-size mixing bowl, combine olives, green onions, Cheddar cheese, curry powder, mayonnaise, and salt. Mix well.
- Spread mixture on English muffins. Cut the English muffins into fourths. Note: If you want to freeze these, now is the time! Arrange the muffin pieces on a cookie sheet.
- Bake at 400 degrees F (200 degrees C) for 10 minutes.
Nutrition Facts
| Calories | 168 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 377 mg |
| Sugars | 1 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
So versatile! I use green olives, the stronger the cheddar, the better. Also yummy with anchovies.
I make these melts following the recipe and I like them a lot. One great thing about the recipe is it’s flexibility. One of my kids does not like curry flavor so I make them using taco seasoning instead, and we all enjoy them that way, too. It seems most flavors profiles could work with the basic recipe.
My mother-in-law introduced these to me over 20 years ago. I wasn’t too sure, at first, but they are a holiday staple at our home. Love them! (Yes, it’s the exact recipe, no change at all.)
Didn’t have olives but these tasted awesome nonetheless.
My spouse does not like olives so I left those out. OK, will probably make it again, but I will not add any salt next time.
I love these! I had been given the recipe years ago by a colleague but have lost it since. I decided to punch in the ingredients I remembered & was so, so excited to find this!! I’m about to make them right now- no joke. Thank you for sharing, Kim!
We really enjoyed these…YUM! Thanks for sharing. 🙂
So easy and delish! I cannot describe how great these are. I remember being a kid and my mom making them. Then I made them as an adult. We’ve been making these for about 20 years and it’s always a hit. Yummy!
I used both black and green olives in these and toasted them first as another suggested. They turned out great.
We have been making these for 40 years in our family. You really need to toast the muffins before you put the spread on them. They will be mushy otherwise.
Added chopped cherry tomatoes, will use a little feta next time.
These were good! Not at all low fat but good on occasion 🙂
I made these for a Happy Hour in my community. They were devoured, while other things remained. What I would change:use 7 English muffins instead of 8 because I didn’t have enough to cover all 8, I used granulated garlic salt and omitted regular salt (as per other comments)and curry powder (because I don’t like it and didn’t think it really went with the other ingredients). I will probably cut these in half instead of quarters. Will definitely make again!
Used it for years …never had anyone not love it..must have curry!
Very good. Better with a stronger bread like rye versus sourdough. I tried it with both and disliked the sourdough bread taste although it’s my favorite and the rye was better. I won’t make this again…sorry.
This was a big hit with the family. The first time I made exactly as the recipe, and though everyone loved it, my husband felt like there was something missing. Next time, I added a little bit of chili powder and used mexican cheese blend instead of plain cheddar cheese. The results were outstanding, though it could be just a family preference. I see serving this on many other types of breads, I will try that out and write a review. Thank you for a great recipe.
Oh my, these flavors did not work for me at all. The green onions seemed undercooked in the mixture. There was too many black olives and the mayonnaise curry flavor was just way too strong. I made 1/4 of a recipe to try it for lunch. I tried a curry chicken salad and did not care for it either, so this combination may just really not work for me.
Good! Thanks for sharing.
I made this last night for casual company. There were 4 of us and everyone liked it. I only had 3 English muffins left from a package but when split, it gave 6 muffin halves to work with and that was plenty for the 4 of us. For extra crispy muffin bottoms (which I feel adds needed texture), first toast them in the toaster before spreading the cheese mixture on top and baking. Otherwise there’s too much mush or softness. I also added a few strips of bacon, cooked and crumbled to the cheese mixture. I personally never care for curry powder so I omitted it. These changes made them an enjoyable item to serve along with wine, nuts, and shrimp as appetizers. I found that a pizza wheel was helpful in cutting them. I cut them in half, not fourths, as I felt they were a decent size for handling–and the 2 men did not think they were eating “dainty” food- LOL!
Easy & tasty. Could also be eaten as a sandwich or with crackers.
I liked the basic idea but it didn’t work out all that well. I didn’t like the curry flavor with the olives and there was too much mayo. I probably will try it again….with half the mayo and no curry.