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Recipe Moment: Olive Canapés

Alexandra Golikov
Savanna Rothe
/
Spokane Public Radio
SPR Account Representative Alexandra Golikov

SPR account rep Alexandra Golikov shares a Thanksgiving recipe for olive canapés

For this Recipe Moment, I’m going to tell you how to make a tasty appetizer from the cookbook of my friend, Maureen Purdy.

Maureen is the 1967 Betty Crocker “Homemaker of Tomorrow” from Kellogg, Idaho, an award she is most proud of because she didn’t study for the exam.

First, you need your rye-based vessel. The recipe calls for “party rye,” but Maureen said that cocktail pumpernickel is great, too, and if you’re using traditionally sized sandwich bread, cut it into quarters to make it bite-sized.

Once you’ve found your bread, you’re going to need:

  • 1 small can of chopped, ripe olives
  • 1 cup chopped onions
  • 2 cups of grated cheddar cheese
  • 1 cup of mayonnaise
  • salt
  • 2 teaspoons of curry powder
  • A bowl

To begin, mix the curry powder and salt with the mayonnaise.
Add the chopped onion, cheese, and olives to your bowl, and mix them all together.

Spread it on the rye bread, broil it for five minutes, and there you have it: olive canapés.

Pour your company a glass of sparkling apple cider and you’re ready to let the good times roll. Happy Thanksgiving!