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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
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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


  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.

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