Nioise Toasts Recipes

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NIçOISE TOASTS



Niçoise toasts image

These bite-sized, crostini-like mouthfuls are packed with robust Mediterranean flavours including anchovies, capers and olives

Provided by Justine Pattison

Categories     Buffet, Canapes, Snack, Starter

Time 50m

Yield Makes 24

Number Of Ingredients 12

1 x 150g part-baked baguette , cut into 24 slices (blitz the ends into breadcrumbs and freeze)
3 tbsp extra virgin olive oil , plus a little extra to drizzle
6 anchovy fillets in olive oil (from a jar or can), drained
2 garlic cloves , crushed
½ medium red onion , finely chopped
227g can chopped tomatoes
2 tbsp tomato purée
25g mini capers , drained
½ tsp chilli flakes
12 pitted black olives , ideally Kalamata, drained and halved
2 tbsp finely grated parmesan
baby basil leaves , to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Place the bread slices on a large baking tray in a single layer and drizzle over 1 tbsp extra virgin olive oil. Bake for 10-12 mins or until dry, taking care not to let them burn or become too hard.
  • Heat the remaining oil in a medium non-stick frying pan and cook the anchovies, garlic and onion for 3-4 mins over a low heat until well softened, stirring until the anchovies break up. Add the tomatoes, purée, capers and chilli flakes, and cook over a low heat for 10-15 mins, stirring regularly, until the sauce is thick. Leave to cool for 15 mins.
  • Once cool, spread a little tomato sauce on each piece of bread and top with half an olive. Sprinkle with the Parmesan, then cover and chill for up to 24 hrs until ready to reheat.
  • Heat oven to 200C/180C fan/gas 6. Put the toasts on a parchment-lined baking tray (or two) and bake for 8 mins or until hot throughout. To serve, garnish with basil and a drizzle of extra virgin olive oil.

Nutrition Facts : Calories 53 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.4 milligram of sodium

NIçOISE TOASTS



Niçoise Toasts image

Provided by Bon Appétit Test Kitchen

Categories     Sandwich     Egg     Olive     Tomato     Picnic     Quick & Easy     Low Cal     Dinner     Lunch     Tuna     Capers     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 13

4 large hard-boiled eggs, peeled, coarsely chopped
3/4 cup low-fat cottage cheese
3 tablespoons olive oil, divided
2 tablespoons chopped flat-leaf parsley plus 1 cup leaves
2 tablespoons (or more) fresh lemon juice, divided
1 tablespoon coarsely chopped capers
1 scallion, thinly sliced
Kosher salt, freshly ground pepper
1 cup halved cherry tomatoes
1/4 cup quartered pitted mixed olives
4 ounces tuna packed in olive oil (preferably pole-caught), drained, broken into pieces
4 1/2-inch-thick slices rustic bread
1 garlic clove, halved

Steps:

  • Combine eggs, cottage cheese, 1 tablespoon oil, 2 tablespoons chopped parsley, 1 tablespoon lemon juice, capers, and scallion in a medium bowl. Using a potato masher or large fork, mash until a coarse paste forms. Season with salt and pepper.
  • Toss 2 tablespoons oil, 1 cup parsley leaves, 1 tablespoons lemon juice, tomatoes, and olives in a medium bowl. Season with salt, pepper, and more lemon juice, if desired. Gently fold in tuna (don't overmix; keep it chunky).
  • Toast bread; rub 1 side with cut end of garlic. Spread egg salad on top of each slice, dividing equally. Top with tuna mixture.

SALAD NICOISE



Salad Nicoise image

This French-inspired salad makes a delightful summer dish. You can dress it up with other garden vegetables like corn, blanched broccoli, cauliflower and asparagus!

Provided by Bob Cody

Categories     Salad     Seafood Salad Recipes

Time 2h45m

Yield 4

Number Of Ingredients 12

½ pound new potatoes, quartered
¼ cup chopped fresh parsley
¼ cup pitted nicoise olives
½ onion, thinly sliced
1 (5 ounce) can tuna
⅓ pound fresh green beans - rinsed, trimmed and blanched
½ pound mixed salad greens
1 cup lemon vinaigrette
3 hard-cooked eggs, quartered
3 roma (plum) tomatoes, thinly sliced
1 tablespoon capers
4 anchovy filets

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain and cool.
  • In a large bowl, combine the potatoes, parsley, olives, onion, tuna and green beans. Refrigerate for 2 to 4 hours.
  • In large bowl, toss greens with vinaigrette and top with chilled potato mixture. Garnish with eggs, tomatoes, capers and anchovies.

Nutrition Facts : Calories 287.2 calories, Carbohydrate 34.7 g, Cholesterol 171.8 mg, Fat 8.7 g, Fiber 4.4 g, Protein 17.5 g, SaturatedFat 1.9 g, Sodium 1305.9 mg, Sugar 17.2 g

NIçOISE TOAST



Niçoise Toast image

Fried bread is our contribution to the classic Niçoise. And this recipe is the moment to splurge on the best-quality tuna (we love Ortiz brand) you can afford-it makes all the difference in a simple preparation like this. The meaty, sustainably caught Spanish tuna packed in buttery olive oil is worth the splurge.

Provided by Molly Baz

Categories     Bon Appétit     Bread     Sandwich     Tuna     Tomato     Egg     Olive     Lunch

Yield 4 servings

Number Of Ingredients 17

4 large eggs
Juice from 1 lemon
1 lb. tomatoes, cut into bite-size pieces
1 medium shallot, thinly sliced
A pinch of sugar
Kosher salt
1/2 cup mayonnaise
1 small garlic clove, finely grated
1 1/2 tsp. sherry vinegar or red wine vinegar
1/2 tsp. hot smoked Spanish paprika
4 Tbsp. extra-virgin olive oil, plus more for drizzling
4 slices sourdough bread
2 (6-7-oz.) jars oil-packed tuna, drained
Flaky sea salt
Freshly ground black pepper
1/2 cup torn mixed tender herbs (such as dill, parsley, basil, and/or tarragon)
1/4 cup oil-cured black olives, pitted, flesh torn

Steps:

  • Bring a medium saucepan of water to a boil. Gently lower eggs into pot with a slotted spoon and cook 8 minutes. Transfer to a bowl of ice water and let cool. Peel eggs; set aside.
  • Toss lemon juice, tomatoes, shallot, sugar, and a pinch of kosher salt in a medium bowl.
  • Whisk mayonnaise, garlic, vinegar, and paprika in a small bowl; season with kosher salt.
  • Heat 2 Tbsp. oil in a large skillet over medium until shimmering. Add 2 slices of bread and cook, adjusting heat as needed, until bottoms are deeply browned, about 3 minutes. Transfer to a platter and sprinkle fried side with kosher salt. Repeat with another 2 Tbsp. oil and remaining slices of bread.
  • Spread mayonnaise over toasted side of bread. Top with tuna and tomato mixture; spoon some of the juices over. Tear each egg into 3 or 4 pieces and arrange on top; season with sea salt and pepper. Scatter herbs and olives over; drizzle with oil.
  • Do Ahead
  • Paprika mayonnaise can be made 2 days ahead. Cover and chill.

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