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.

Member Rating: -

Makes 8 dinner servings, 24 appetizers

Per SERVING:

Your rating:

By Diana on Dec 23, 2009:
I brought these to my holiday party at work...they were yummy...and devoured. :)

Your subscription includes
3 FREE digital recipe booklets featuring delicious Vegetarian Times recipes hand-picked by our editors.

YES! Please send me my 2 FREE trial issues of Vegetarian Times and my 3 FREE GIFTS!

Full Name
Address
Address
City
Email (req)
State
Zip Code
If I like it and decide to continue, I'll pay just $14.95, and receive a full one-year subscription (9 issues in all), a 67% savings off the newsstand price! If for any reason I decide not to continue, I'll write "cancel" on the invoice and owe nothing.

Offer valid in US only. Canadian subscriptions \| International subscriptions