Nicoise Toast is an easy snack where the toasted sourdough bread is lusciously layered with creamy mayo, can tuna, vibrant green herbs, tomato, and delectable Anise-marinated Kalamata Olives with aromatic Greek seasoning. This quick recipe uses basic pantry staple ingredients you probably already have at home. Once you try this flavorsome appetizer recipe, you will want to have it every time your hunger pangs kick in!
Hello my friends! Today I’m sharing my vibrant and delectable Nicoise Toast recipe that draws its inspiration from the French Nicoise Salad and other Mediterranean cuisines. I gave this dish a taste twist by using Greek ingredients.
The past several weeks have been challenging for all of us. Our lives shifted from being very social, to social distancing and staying home to help flatten the curve of this COVID-19 virus. I used to go to the supermarket(s) to release all my stress, and now I see myself stressing out. Now every time I go to the store, I’m rushing to try and get out as soon as I can. So to prevent this situation, I stepped up making recipes from the ingredients that I already have in my pantry. My goal is to use all the old ingredients or half-empty jars, and create recipes based on those ingredients. Also, that means fewer trips to the supermarket and “No Jars Left Behind”.
The key ingredient of this drool-worthy appetizer is the Anise-marinated Kalamata Olives. The interesting bit about these olives is their exquisite flavor and texture that uplifts the Nicoise Toast to an all-new level of taste satisfaction. I will give you all the details of the Anise-marinated Kalamata Olives, but first, allow me to acquaint you with the Nicoise Toast recipe.
How to make Nicoise Toast
Let’s begin with prepping all the layers that go on top of the crispy sourdough toast. The bread toasting will happen right at the end. After all, the pure joy of hearing the crunch when taking a bite of the gorgeous Nicoise Toast with Anise-marinated Kalamata Olives is a must!
1.Mayonnaise Mixture: Take some mayo in a bowl; add 2 finely grated garlic cloves, sherry or red wine vinegar, season with smoked paprika & Greek salt. Give it a nice mix.
2. Tomato Salad: Toss some thinly sliced shallot and sliced tomato with a pinch of sugar, Sea Salt Fleur De Sel and a spoonful of lemon juice.
3. Boiled Eggs: Get that perfect boiled egg by cooking the raw eggs in boiling water for 8 minutes and immediately transferring them to an ice bath to stop the cooking process. After that, peel off the shell and cut into thick slices. For best results, use my favorite tool, the Hamilton Beach Egg Cooker.
4. Anise-marinated Kalamata Olives: Tear/cut the Kalamata Olives into halves. This product has pits, so remove the flesh from the pits.
5. Canned Tuna: Open the can and drain the extra water or olive oil. Then brake it into chunks.
Once prepping is complete, toast the bread slices until crisp! Then move them to a plate to begin assembling the layers.
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Start with spreading a generous amount of the creamy smoked paprika mayonnaise mixture on the sourdough bread toast. Next, scatter the tomato salad and tuna. Gently place the boiled egg slices on the salad and then the Anise-marinated Kalamata Olives. Garnish with some fresh micro cilantro sprigs or tarragon herb. Finish off with a drizzle of Greek Extra Virgin Olive Oil PDO Sitia Crete, and Salt Odyssey Sea Salt Fleur De Sel. Finally, why not assemble and serve your toast on a wooden serving board for a beautiful presentation.
What are Anise-marinated Kalamata Olives?
Anise-marinated Kalamata Olives are a delectable pickled olive that can enhance innumerable dishes with its flavor as well as health benefits.
Kalamata is a place situated in the Southern part of Peloponnese, Greece. The plump, intense purple-colored large-sized olive that grows in the city of Kalamata earned its name as Kalamata Olives. Shaped like an almond, this olive has a smooth skin and fleshy texture.
Ripe Kalamata olives are soaked in Greek extra virgin olive oil and vinegar which is seasoned with salt, and mildly flavored with anise seeds to prepare the Anise-marinated Kalamata Olives.
Health Benefits of Anise-marinated Kalamata Olives
- Kalamata olives are fibrous fruits loaded with Iron, Calcium and Vitamin A.
- The mono-unsaturated fats in both Greek olives and Greek olive oil help keep the heart healthy.
- Anise seeds have antioxidant properties and are great for flu, digestion, bloating, & cramps.
This weekend, enjoy Nicoise Toast with Anise-marinated Kalamata Olives as your Sunday breakfast. This simple recipe can also work for brunch, as well as a light dinner. Savor the rest of your Kalamata Olives with Penne, or make Fresh Stuffed Squash Blossoms. Chicken topped with Kalamata Olive Sauce tastes yummy too. For an everyday treat, you may zing up your tapenade or tortilla stuffing with it.
More Easy Pantry Staple Recipes:
- Greek Green Olive Crostini
- Roasted Red Pepper Hummus
- Easy Grain-Free Granola with Nuts, Seeds & Coconut
- Summer Antipasto Salad in a Jar
If you decide to make this quick and easy snack, share it with us in the comment section or on social media tagging @Spoonabilities and #NoJarsLeftBehind. We hope to hear from you.
Have a safe & healthy week!
Your Recipe Concierge
Update: This recipe is part of our Homemade Healthy Snacks for Virtual School Breaks collection that are also great for work-at-home virtual office breaks too!Print
Nicoise Toast is an easy appetizer, snack or light meal with toasted sourdough bread layered with creamy smoked paprika mayo, canned tuna, herbs, tomato, shallots & the delectable Anise-Marinated Kalamata Olives with aromatic Greek seasoning.
- 1 lb. tomatoes, cut in half pieces
- Juice from 1 lemon
- 1 medium shallot, thinly sliced
- 1 pinch of sugar
- ¼ teaSpoon of Odyssey Sea Salt Fleur De Sel Click to order from our online shop
Smoked Paprika Mayonnaise:
- ½ cup mayonnaise
- 1 small garlic clove, finely grated
- 1½ teaSpoons of sherry vinegar or red wine vinegar
- ½ teaSpoon of smoked paprika
- 4 slices of sourdough bread
- 4 TableSpoons of Greek Extra Virgin Olive Oil PDO Sitia Crete, plus more for drizzling. Click to order from our online shop
- 2 6.7oz. jars of Tonnino Tuna Fillets in water, drained
- 4 large eggs, hard boiled and sliced
- 1 pinch of Odyssey Sea Salt Fleur De Sel Click to order from our online shop
- 1 pinch of freshly ground black pepper
- ½ cup microgreens or fresh tarragon herb.
- ¼ cup Anise-marinated Kalamata Olives Click to order from our online shop
- Hard boil the eggs: Bring a medium saucepan of water to a boil. Gently lower eggs into the pot with a slotted spoon and cook for 8 minutes. Transfer the eggs to a bowl of ice water and let cool. Peel eggs; set aside. I use this egg cooker from Hamilton Beach.
- Tomato Salad: In a medium bowl, toss the tomatoes with the lemon juice, shallot, sugar, and a pinch of the sea salt.
- Mayo Mixture: Whisk the mayonnaise, garlic, vinegar and paprika in a small bowl; season with sea salt.
- Toast the Bread: Heat 2 TableSpoons of EVOO in a large frying pan over medium heat until shimmering. Add 2 slices of bread and cook, adjusting heat as needed, until bottoms are deeply browned - about 3 minutes. Transfer to a platter and sprinkle the fried side with sea salt. Repeat with another 2 TableSpoons of olive oil and remaining bread slices.
- TIP: If prefer to use a toaster, you will need less olive oil. Brush both sides of the bread with olive oil and put in the toaster. Sprinkle on the sea salt after toasted.
- Assemble: Spread the mayonnaise mixture on the toasted side of the bread. Next, scatter the tomato salad and tuna. Slice each egg with an egg cuter and arrange on top. Then add the Anise-Marinated Kalamata Olives. Garnish with some fresh micro cilantro sprigs or tarragon herb. Finish off with a drizzle of Greek Olive Oil, and Sea Salt.
- Prep Time: 10
- Cook Time: 2
- Category: snack, appetizer, brunch
- Method: toast
- Cuisine: French
Keywords: Nicoise Toast, toast, tuna toast, tartini, open face sandwich, Tuna, Anise-marinated Kalamata Olives, Kalamata Olives
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