Niçoise Toasts

By Dixie8686

Recipes & Menus | recipes

Niçoise Toasts
Classic salad, meet the open-face sandwich. Our version includes garlic-scented toast and a versatile, new-school egg salad made with cottage cheese, parsley, and capers.

4 servings

active:

20 minutes

total:

20 minutes

Recipe by The Bon Appétit Test Kitchen

Photograph by Romulo Yanes

July 2012

Ingredients

• 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

Preparation

Step 1

Preparation

Combine eggs, cottage cheese, 1 Tbsp. oil, 2 Tbsp. chopped parsley, 1 Tbsp. 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 Tbsp. oil, 1 cup parsley leaves, 1 Tbsp. 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.

Hungry for More? To see more recipes like this one, check out our Crostini Slideshow.