Spicy tapenade bread

Name: Spicy tapenade bread
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 2 Eggs (size M); 1 tin(s) (185 g) Tuna in its own juice; 400 g stuffed olives with anchovy cream; 1 jar (90 g) pickled anchovies in oil; 1 Garlic clove; 2 TABLESPOONS Balsamic vinegar; 2 TABLESPOONS Olive oil; 7-10 Tbsp Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 rustic rustic baguette

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 6

2 Eggs (size M)
1 tin(s) (185 g) Tuna in its own juice
400 g stuffed olives with anchovy cream
1 jar (90 g) pickled anchovies in oil
1 Garlic clove
2 TABLESPOONS Balsamic vinegar
2 TABLESPOONS Olive oil
7-10 Tbsp Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 rustic rustic baguette

Directions

1
Boil the eggs for about 10 minutes. Drain tuna and olives. Peel garlic. Mix tuna, olives, garlic and anchovies (including the oil). Add vinegar and olive oil and mix to a smooth mixture. Season tapenade with lemon juice, salt and pepper
2
Quench the eggs, peel and chop them finely. Cut baguette diagonally into slices and toast. Spread tapenade on slices of bread. Sprinkle eggs over it and serve
3
With 8 people: