ElsitioPorcino.com - Avicultura, Salud Aviar, Bienestar, Enfermedades, Noticias Avícolas, Artículos, Fotos Avícolas

ThePoultrySite Recipe Section


Mimosa-style bruschetta with tapenade

Extracted from "Chicken and Egg" by Lawrence and Giles Laurendon

Mimosa-style bruschetta with tapenade


Extracted from: Buy Chicken and Egg here
Order Here Now!

Ingredients (Serves 4)

Preparation: 15 minutes/Cooking: 5 minutes
4-8 slices of pain de campagne, depending on size of loaf (or crusty farmhouse or French bread)
1 small jar of tapenade (about 175 g/6 oz)
4 hard-boiled eggs
1 tablespoon chopped fresh chives
Salt and freshly ground black pepper

Method

  1. Place the slices of bread under a preheated medium grill and toast until lightly browned on both sides.
  2. Remove them from the grill and let them cool for a few moments, then spread the toast with a layer of tapenade.
  3. Shell the eggs and separate the egg whites from the yolks. Use the egg whites for another recipe. Put the egg yolks into a sieve held above the slices of toast and press the yolks through the sieve with the back of a spoon, to create little yellow vermicelli which will colour your bruschetta.
  4. Grind some black pepper over the top.
  5. Sprinkle with some chopped chives and serve.


Return to Recipes Index



¿Quién Está En Línea?

Patrocinadores

Socios