This is a wonderful mix of flavourful and pungent ingredients spread on English muffins and baked. A brilliant quick snack!
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! - 30 Nov 2007 (Review from Allrecipes USA and Canada)
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! - 29 Oct 2006 (Review from Allrecipes USA and Canada)
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 - 20 Oct 2005 (Review from Allrecipes USA and Canada)