Filter
Reset
Sort ByRelevance
Jillkellogg
Bread rolls with egg and basil
A tasty recipe. The vegetarian appetizer contains the following ingredients:.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the crusts from the bread. Place 2 slices each with 1 cm of overlap next to each other and roll out with the rolling pin to 5 elongated bread rolls.
-
Brush the bread with the tomato tapenade. Place the leaves of basil on the tapenade and spread the egg salad over it.
-
Roll up the sandwich bars firmly and wrap them in plastic wrap. Put them in the fridge for 1 hour.
-
Cut each roll into 6 slices and insert a cocktail stick.
Blogs that might be interesting
-
50 minSnacksalted butter, truffle mushroom tapenade, afbak baguette, traditional olive oil, unroasted hazelnuts, arugula,toast with truffle butter and hazelnut -
25 minSnacksweet and sour cocktail mix in pot, fresh chives, mayonnaise, coarse Zaanse mustard, crushed yellow root (turmeric), calf liver sausage, beef sausage, old cheese, Cherry tomatoes, silver onion, onions,Dutch snacks with table dips -
5 minSnackfennel bulb, olive oil, lemon juice, honey, salt and pepper,fennel Salad -
15 minSnacksour pickle, half-to-half-chopped, cornstarch, ketjapmarinademanis, French mustard, wheat flour, medium sized egg, bread-crumbs, sunflower oil,breaded meatballs with mustard
Nutrition
630Calories
Sodium40% DV960mg
Fat45% DV29g
Protein56% DV28g
Carbs20% DV61g
Fiber28% DV7g
Loved it