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This niçoise toast recipe is a sponsored post on behalf of Great Day Farms. As always, all opinions are my own.
Don’t you just love scrolling through Instagram and seeing those super pretty food pics? You know the one that look like you could eat it right from the screen. The plating looks amazing with every detail just right….
Most of those beautiful dishes take a long time to make and even longer to plate. But if you want a pretty plate of tasty food that doesn’t take a century to make, you are in the right place.
This toast is perfect for a meal alone or you can make a larger batch to serve at your next brunch party. Just the name, niçoise toast, will impress your guests.
This fancy but fast recipe, takes less than 15 minutes from start to finish thanks to the Great Day Farms boiled eggs. You can buy them in the deli section at Walmart in a 2-pack or 6-pack. I love to keep these boiled and peeled eggs on hand for breakfast on the go, a post workout snack, or to use in recipes like this one.
PS. Be sure to use the Ibotta offer to earn $0.25 off of the 2-pack and $0.50 off of the 6- pack when you purchase at Walmart.
We will get to the recipe in a second. I don’t often cook with recipes myself but for you, I made sure to record and measure everything that I included. If you are familiar with the traditional niçoise salad, you may notice that I made a few changes. I love to adapt recipes, so feel free to do the same.
Combine eggs, ricotta cheese, 1 tablespoon oil, 2 tablespoons chopped parsley, 1 tablespoon lemon juice, capers, and scallion in a medium bowl. Using a large fork, mash until a chunky paste forms. Season with salt and pepper as desired.
Toss 2 tablespoons oil, 1/2 cup parsley leaves, 1 tablespoon lemon juice, tomatoes, and olives in a medium bowl. Gently add in large chunks of tuna.Be careful not to over mix. Season with salt and pepper as desired.
Toast bread. Spread egg salad on top of each slice, dividing equally. Top with tuna mixture.
Ingredients
Directions
Combine eggs, ricotta cheese, 1 tablespoon oil, 2 tablespoons chopped parsley, 1 tablespoon lemon juice, capers, and scallion in a medium bowl. Using a large fork, mash until a chunky paste forms. Season with salt and pepper as desired.
Toss 2 tablespoons oil, 1/2 cup parsley leaves, 1 tablespoon lemon juice, tomatoes, and olives in a medium bowl. Gently add in large chunks of tuna.Be careful not to over mix. Season with salt and pepper as desired.
Toast bread. Spread egg salad on top of each slice, dividing equally. Top with tuna mixture.
