Artichoke Olive Melts

You know those recipes you try that have that "old school" feel and flavour to them?  This one rings true for me.  It reminds me of something I had as a kid but with a bit of a modern twist. They're delish....salty, cheesy and the perfect snack.  They'd probably taste great with a cold beer or a glass of wine....I'm guessing...just an assumption....I may or may not know this as a fact....

A good friend of the family was up for a few days, staying at my mom and dads and she whipped these up as an appetizer.  Actually, she made them at home, froze them, travelled here and baked them....they turned out great and disappeared quickly.  Patti, has updated the original recipe and added artichokes, which is the modern twist.  The only thing I added that strayed from her recipe was a minced clove of garlic because of my insane love of the clove....as well, some fresh Parsley but only because I had some.

These freeze beautifully and make for a super quick appetizer for company or an easy snack when the need strikes. My son loves these and now that I've got them on hand, he can have them whenever he wants.
*Once they're assembled, cut into quarters, freeze flat on a baking sheet.  Once frozen, pop them into a zip top bag.  Bake at 400F for 10 minutes! Voila!

Artichoke Olive Melts

Makes 64

1/3 cup good mixed olives, chopped
3-4 canned artichoke hearts, chopped
1/3 cup green onions, finely chopped
1 clove garlic, finely chopped (optional)
1 1/2 cups old Cheddar cheese, grated
1/2 tsp curry powder
1/4 tsp salt
1/2 cup Mayonnaise, regular or light
Fresh Parsley, finely chopped (optional)
8 English Muffins halved, Thin hamburger buns halved, or pkg small round Naan (President's Choice makes a nice one)

Combine the first 7 ingredients (and the garlic and parsley, if using)  in a bowl.  Spread evenly over the bread of choice and cut each into 4 pieces.  Bake in a 400F oven on a baking sheet for 10 minutes, or *freeze as directed above and bake as needed.