Egg and Tapenade Toasts

Egg and Tapenade Toasts

tapenade:

  • 1/2 cup pitted black olives (Kalamata)
  • 6 anchovies in olive oil, drained
  • 2 tablespoons capers, rinsed
  • 2 garlic cloves, coarsely chopped
  • 1 teaspoon Dijon mustard
  • 2 tablespoons lemon juice
  • 1 teaspoon fresh thyme leaves
  • 4-5 tablespoons olive oil
  • freshly cracked black pepper
  • 1 small French baguette
  • 4 Roma tomatoes, thinly sliced
  • 4 hard-boiled eggs, peeled and sliced
  • 4 anchovies in olive oil, drained and halved lengthwise (or substitute smoked salmon)
  • 8 pitted black olives (Kalamata), halved

To make the tapenade, combine all ingredients except the oil and pepper in a food processor; process for about 20 seconds, until smooth.  Scrape the bowl and with the processor running, slowly add the oil through the feeder tube, until you have a smooth paste.  Season with pepper and set aside.  (This is very salty on its own and needs no extra salt.)

Preheat the broiler to medium.  Cut off the crusty ends of the bread, and slice the loaf into 8 slices, 1/4 inch thick (or more than 8 slices, for a bigger loaf).  Place on a baking sheet and toast both sides until light golden brown.  Cool.

Spread each toast with a small spoonful of the tapenade.  Top with the tomato slices and the hard-boiled egg slices.  Arrange the anchovies and olive halves on top.  Serve right away.


Yields 8 or more.


Recipe from Bite Size

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