Saturday, August 13, 2011

Tomato-Egg Hors -d’oeuvre Recipe

These are very attractive and you may wish to serve them as a salad.

Ripe tomatoes, 1 per person
Hard boiled eggs, sliced
Anchovy filets

V.S.P. Skin tomatoes and slice them rather thin to the base so that the slices fan out. Between the slices alternate thin slices of egg (we have also used thin slices of cheese). Put 3 anchovy filets and a few capers on each tomato. Top with a dollop of mayonnaise and serve on lettuce.

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