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baked olive cheese appetizers on white plate with parsley.
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4.75 from 24 votes

Cheese and Olive Appetizers (Baked, 10 Minutes)

Cheese and olive appetizers are a fabulous, quick and easy "can I have the recipe?" recipe. The briny, cheesy bites are perfect for any occasion. Just 6 ingredients - a mixture of cheese, olives, green onions, curry powder and mayo - baked onto English muffins in about 20 minutes.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: American
Diet: Vegetarian
Servings (change as needed): 64 pieces

Ingredients

  • 1 cup fresh chopped pitted olives (rinsed to reduce saltiness), Note 1
  • 1/3 cup finely chopped green onions (green and white part)
  • 1 1/2 cup grated cheddar cheese, Note 1 (about 6 ounces)
  • 1/2 cup mayonnaise (light is fine)
  • 1/2 teaspoon curry powder
  • salt and black pepper to taste (don't use salt if olives are salty)
  • 8 English muffins, cut in half
  • Garnish (optional): chopped fresh herbs like parsley or fresh thyme

Instructions

  • HEAT OVEN to 400F/204C.
  • PREPARE OLIVE-CHEESE MIXTURE: Place all ingredients in a large bowl (except muffins) and mix with a spoon until well combined.
  • ASSEMBLE: Divide mixture onto the 16 muffin halves and spread evenly to cover. Cut each muffin half into 4 quarters to make 64 pieces in all.
  • BAKE: Lay appetizer pieces on a baking sheet lined with foil or parchment paper or an ungreased cookie sheet. Bake for 10-11 minutes or until bubbly and lightly browned. Best served hot, but also good at room temperature.

Notes

  1. Type of olives: black or green are both fine. For a shorcut, buy pitted ones. Rinse well as some olives are very salty. 
  2. Cheese options: Use cheddar (I use white), gruyere, fontina, emmental, provolone. Mozzarella is ok too if you prefer mild cheese.
  3. Curry power substitutes: cumin, turmeric, masala, coriander or oregano.
  4. Variation: Add some finely chopped red peppers or sun-dried tomatoes to the olive cheese mixture for color. 
  5. Make ahead:
    • To freeze (before baking): Place pieces on a baking sheet and put in freezer for 45 minutes until frozen. Pile pieces into a ziploc bag, then put back in freezer to use when needed. No need to defrost before baking.
    • Store leftovers in airtight container and reheat in moderate 350 degrees f (177C) oven for 5-7 minutes until cheese is melted.
 
Nutrition values are estimates using black olives cured in oil and cheddar cheese. 
Calories: 35kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 3mg | Sodium: 116mg | Potassium: 14mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 41IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 0.1mg