Easy, cheesy, and nourishing appetizer or light lunch with beneficial fats, whole grains, and veggies
Disclosure: I received free samples of California Ripe Olives mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Ripe Olives and am eligible to win prizes associated with the contest. I was not compensated for my time.
At what age does one become mature enough to actually listen to your parents/grandparents/people who are more than 15 years older than you?
My thought is that it’s when you start liking foods that you hated as a kid.
I know, right?! So high maintenance geez. And so silly because mushrooms and olives are delish and are so good for you!
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I don’t remember at what point I became obsessed with mushrooms, but I do remember when it happened with olives. It started out when I tried them at St. James Cheese Company — one of my absolute favorite lunch spots in Uptown New Orleans.
And then I had the greatest salad dressing everrrrrr when I was in California last year.
When I was trying to think of a recipe with olives, I decided to ask Nan (my all-knowing, recipe-wizard grandmother).
She’s been trying to convince me to make these Curry Ripe Olive Sandwiches from one of my favorite cookbooks for years. To be honest, I thought they sounded not good at all.
But remembering that Nan’s usually right, I made them. And whoa they are GOOD! Easy, cheesy, and tasty!
They’re like loaded open faced grilled cheeses that have veggies, protein, whole grains, and beneficial fats — all components of the Mediterranean diet [a heart healthy diet rich in veggies & fruit, seafood, lean meats, dairy, whole grains, nuts, olives, legumes, and red wine].
Did you know that California olives are as nourishing as they are delicious?
California ripe olives are an essential component of the Mediterranean diet, full of beneficial fat (primarily monounsaturated fat) with no trans fat or cholesterol. They also have vitamin E (.25 mg per serving), iron (.49 mg per serving), vitamin A (60 IU per serving), and fiber (.5 grams per serving).
And these are as easy as they are delicious. Toast some english muffins and stir the cheesy olive mixture together. Pile the mixture on the toasted english muffins and broil until the cheese is all bubbly and melty and wonderful.
These are great as an appetizer (baked on whole grain crackers) or for a lunch to serve a group of people because you can make the cheese mixture ahead of time and put everything on a baking sheet to cook at once.
Serve with a salad and a nice glass of red wine, and you have a lovely light lunch Mediterranean-diet style. Yes, I recommend drinking a glass of wine at lunch. Why not? Life’s too short not to enjoy a glass of vino in the middle of the day on occasion 😉
Curry Ripe Olive Sandwich
- 8 ounces cheddar cheese shredded
- 1 cup cottage cheese
- 2 tsp curry powder
- 1/4 tsp salt
- 1/8 tsp cayenne pepper
- 1 1/2 cups California black ripe olives chopped
- 1 cup green onions chopped, from about 6 green onions, white & green parts
- 6 whole grain english muffins split
- Preheat the oven to broil. Line a large baking sheet with foil (for easier clean-up).
- Toast bottoms of english muffins (about 2 minutes), and flip upright. Toast other side (about 2 minutes).
- Stir together cheddar cheese, cottage cheese, curry powder, salt, and cayenne pepper until combined. Stir in California black ripe olives and green onions. Pile mixture onto tops of english muffin halves (about 1/4 cup per english muffin half). Broil until cheese is melted and bubbly. Enjoy!
*You can use this mixture to bake on crackers, too
Looking for other olive recipes? Here are some of my favorites and don’t forget to check out the other entries in the Recipe ReDux contest
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