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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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These easy hors d'oeuvres call for ingredients that are most likely already in your pantry. Originally found on Martha Stewart's web site but have taken the liberty to make a few changes to it. Ingredients:
1/4 cup pimento stuffed olive |
1/4 cup green olives, pitted |
4 hard-boiled eggs |
5 tablespoons mayonnaise |
1 (3 ounce) can solid white tuna, in vegetable oil, drained and broken into small pieces |
2 tablespoons capers, drained and chopped |
1 tablespoon chopped fresh tarragon leaves |
chopped fresh tarragon leaves, garnish |
salt, to taste |
freshly ground coarse black pepper, to taste |
1/2 french baguettes or 1/2 italian bread, cut into 1/2-inch slices |
2 tablespoons extra virgin olive oil |
Directions:
1. Preheat oven to 350°F.
2. Make Crostini:.
3. Set the baguette slices on baking sheet and lightly brush with olive oil.
4. Bake until golden brown, turning once about 4 minutes.
5. Finely chop half the green olives, set aside.
6. Thinly slice the remaining green olives and pimento-stuffed olives, set aside.
7. Remove yolks from eggs, set aside.
8. Place whites in a bowl.
9. Using a fork, mash egg whites until 1/4-inch pieces are formed.
10. Add mayonnaise, tuna, reserved chopped olives & pimento-stuffed olive slices, capers, and chopped tarragon, stir to combine.(If needed - add more mayonnaise).
11. Season with salt and pepper.
12. Place 1 tablespoon mixture onto each crostini.
13. Place reserved yolks in a sieve. With a spoon, press yolks through sieve into a bowl.
14. Top each crostini with yolk, garnish with tarragon and reserved olives.
15. Serve.
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