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Egg and ?Caviar? Canapés

The garlicky olive spread makes this appetizer anything but ordinary. Even your most sophisticated guests will keep having “just one more.”

Ingredients: 

Ingredients: 

Ingredient Line: 
1 clove garlic, chopped
Ingredient Line: 
6 oz. pitted black oil-cured olives (1 heaping cup)
Ingredient Line: 
6 extra-large eggs, hard-cooked and peeled
Ingredient Line: 
24 slices whole wheat baguette, cut ¼-inch thick
Ingredient Line: 
1 bunch chives cut into 3-inch lengths

Instructions: 

  1. Put garlic into feed tube of food processor with processor running, and chop. Add olives, and process to coarse paste, scraping down sides.
  2. Trim off short (yolkless) ends of eggs. Cut each egg crosswise into 4 slices.
  3. To assemble, spread olive paste on each slice of bread. Crisscross 2 chives on top. Set one slice of egg in middle. Press dill sprigs into yolk. Divide among 8 salad plates, or arrange on party platter.

 

Nutrition Information: 

Calories: 
50
Protein: 
2 g
Total Fat: 
3 g
Saturated Fat: 
g
Carbohydrates: 
4 g
Cholesterol: 
60 mg
Sodium: 
95 mg
Fiber: 
g
Sugar: 
g
Yield: 
Makes 8 dinner servings, 24 appetizers

Comments on this Recipe

I brought these to my holiday party at work...they were yummy...and devoured. :)

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