Egg and “Caviar” Canapés
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Nutritional Information
Makes 8 dinner servings, 24 appetizersAmount Per SERVING:
| Calories | 50 |
| Protein | 2g |
| Total fat | 3g |
| Carbs | 4g |
| Cholesterol | 60mg |
| Sodium | 95mg |
| Fiber | g |
| Sugars | g |
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.”
Ingredients
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
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.
