ANTIPASTO CROSTINI WITH TARRAGON EGG SALAD

Makes 24

¼ cup shopped fresh tarragon or flat-leaf parsley

2 tablespoons capers, chopped

2 hard-boiled eggs, chopped

¼ cup extra-virgin olive oil

Salt and fresh ground black pepper

12 slices country style round Italian bread, halved crosswise or 24 slices from long loaf, or use crisp garlic rounds.

1.     Heat oven to 375.

2.    In medium bowl, combine tarragon, capers and eggs with a fork. Gradually whisk in oil until well blended.

3.    Season with salt and pepper to taste.

4.    Put bread slices on baking sheet and toast in oven until crisp and golden, about 8 minutes, turning once.

5.    Spread each slice with mixture and arrange on platter.

6.    Or place mixture into small bowl on platter and surround with toasts.

EQUIPMENT NEEDED:

Medium bowl             Sharp paring knife          Flat whisk

Baking sheet             Measuring cups               Measuring spoons

Platter