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PrintTAPENADE AND QUAIL’S EGG CANAPES
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Place the quail's eggs in a saucepan of cold water, bring to the boil and cook for 3 minutes. Leave to cool, then peel.
- Cut the baguette into 8 slices, on the diagonal, and spread with tapenade.
- Arrange a little curly endive and a slice of tomato on top of each piece of bread.
- Halve the quail's eggs and place half on top of each tomato slice.
- Top each egg with a quartered olive and a halved anchovy fillet and garnish with chopped parsley.
INGREDIENTS
- 6 quail's eggs
- 2 small baguettes
- 4 tablespoon tapenade
- A few leaves of curly endive
- 5 small tomatoes, sliced and halved
- 6 canned anchovy fillets, halved lengthways
- 4 black olives, stoned and quartered
- Chopped fresh parsley, to garnish
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