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22 August 2014,15:39 by
J.Sujatha

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TAPENADE AND QUAIL’S EGG CANAPES

Serves :
8

Preparation Time :
10 minutes

Cooking Time :
15 minutes

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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