Popular Features:
View Cart

Three Olive Tapenade Toasts

 
Three Olive Tapenade Toasts
olive tapenaide
Three Olive Tapenade Toasts with with poached quail eggs.
Recipe By: Chefs Anne and David Gingrass
  • PrepN/A |
  • TotalN/A |
  • ServesMakes 8
Print
0
Be the first to rate!0
Email

Ingredients

  • For the black olive tapenade:
    • 1 cup Nicoise olives, pitted and chopped finely
    • 1 clove Garlic
    • 1 Salt cured anchovy
    • 1 tsp Chopped fresh oregano
    • 1 to 2 Tbls. Virgin olive oil
    • 1 tsp Red wine vinegar
  • For the green olive tapenade:
    • 1 cup Picholine olives, pitted and chopped very finely
    • 1 clove Garlic
    • 1 Salt cured anchovy
    • 1 tsp Fresh chopped tarragon
    • 1 Tbl Fresh chopped Italian parsley
    • 1 Tbl Virgin olive oil
    • 1/2 each Fresh lemon, juiced
  • To complete the dish:
    • 4 slices White Pullman shaped bread
    • 4 Quail eggs
    • to taste Salt

Instructions

For the green olive tapenade
Soak the anchovy in cool water for 20 minutes then peel the meat from the bones. Place the garlic and anchovy in a mortar and pestle with a pinch of salt and puree well. Fold the garlic mixture into the chopped Picholine olives and stir in the oil and lemon juice along with the herbs. Season to taste with salt and pepper.

For the black olive tapenade
Soak the anchovy in cool water for 20 minutes then peel the meat from the bones. Place the garlic and anchovy in a mortar and pestle with a pinch of salt and puree well. Fold the garlic mixture into the chopped Nicoise olives and stir in the oil and vinegar along with the herbs. Season to taste with salt and pepper. 

To complete the dish 
Fill an appropriate sized pot with water and salt heavily. Bring to a boil then add the quail eggs. Reduce to a simmer then cook for 2 to 2-1/2 minutes. Remove to an ice bath and cool completely. Peel and cut in half lengthwise, taking care to keep the slightly soft yolk from running out.

Toast the bread very lightly then cut the crust off. Cut each slice in half diagonally then spread each with a thin layer of one of the tapenades. Place a half of a quail egg in the center of each and garnish with a tiny sprig of chervil.

Reviews [0]

Please login to submit a review
Be the first to review this!

You May Also Like


Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.
za'atar trending spice try it now

Featured Recipes

  • Zatar (Zaatar)

    A recipe for your own Zatar Herb Mixture [ZAH-tar]. In Jordan, a spice mixture called zatar is a popular condiment and used to season fried and barbecued meats.

  • Middle Eastern Yogurt Cheese

    Yogurt cheese (labneh) is a simple Middle Eastern cheese made with homogenized milk and yogurt. This recipe for making your own yogurt cheese only uses 2 ingredients. Start with Greek yogurt if you have it. Serve the cheese topped with olive oil, zaatar, and salt. Scoop with pita bread.

  • Hummus

    In the US hummus is typically eaten as a snack or an appetizer. It's a simple combination of chickpeas (garbanzo beans) tahini paste, lemon juice and olive oil with a little optional paprika and cumin. Serve with pita bread.

  • Adas Polo

    This recipe for Adas Polo is from an Assyrian friend. The dish combines Basmati rice, lentils, onion, beef, raisins and saffron.