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.
1 clove garlic, chopped
6 oz. pitted black oil-cured olives (1 heaping cup)
6 extra-large eggs, hard-cooked and peeled
24 slices whole wheat baguette, cut ¼-inch thick
1 bunch chives cut into 3-inch lengths
- Put garlic into feed tube of food processor with processor running, and chop. Add olives, and process to coarse paste, scraping down sides.
- Trim off short (yolkless) ends of eggs. Cut each egg crosswise into 4 slices.
- 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.
Makes 8 dinner servings, 24 appetizers