Egg and “Caviar” Canapés
Vegetarian Times Issue: November 1, 2004 p.100
The garlicky olive spread makes this appetizer anything but ordinary. Even your most sophisticated guests will keep having “just one more.”
Directions
- 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.
ingredient list
Makes 8 dinner servings, 24 appetizers
- 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 1/4-inch thick
- 1 bunch chives cut into 3-inch lengths
- Tiny dill sprigs for garnish
Nutritional Information
Per SERVING:
| Calories |
50 |
| Protein |
2g |
| Total fat |
3g |
| Saturated fat |
g |
| Carbs |
4g |
| Cholesterol |
60mg |
| Sodium |
95mg |
| Fiber |
g |
| Sugars |
g |
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