Guest guest Posted December 23, 2000 Report Share Posted December 23, 2000 * Exported from MasterCook * Eggs As Appetizers Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 115 Serving Size : 1 Preparation Time :0:00 Categories : Appetizers And Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** Peel hard-cooked eggs, halve them lengthwise, and set each half on a radicchio leaf. Spoon Olive Paste or Hot and Spicy Tapenade, (see separate recipes), on top of the yolk. Alternatively you can mash the yolks with the olive paste, then spoon it back into the whites. Frittatas are quite good at room temperature and can be made a few hours ahead of time. Here are three ways to serve them: • Make them 1/4 inch thick or less, cut into small squares or diamonds, and serve on thinly sliced baguette with a dab 0f mayonnaise. • Make them thicker, cut into bite-sized pieces, and pile them onto a platter. Serve as a finger food or offer toothpicks. • For an elaborate first course, make very thin frittatas (the same or different flavors and layer them with a binding of seasoned mayonnaise. Slice into wedges arid serve. For example, layer thin red pepper, zucchini, and olive frittatas with binding of saffron mayonnaise between them. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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