Mediterranean Egg Salad in Focaccia 2008

FM Staff

Yield: 12 servings

Bread:
2 loaves focaccia bread (approx. 9-in. diameter ea.)
3 Tbsps. olive oil
1⁄2 tsp. kosher salt
1⁄4 tsp. coarse ground pepper
2 Tbsps. chopped fresh basil

Vinaigrete:
2⁄3 cup olive oil
1⁄3 cup apple cider vinegar
2 tsps. D ijon mustard
11⁄2 tsps. sugar
11⁄2 tsps. pepper
1⁄2 tsp. curry powder
1⁄3 cup minced fresh parsley

Egg salad:
16 large eggs, hard-cooked and sliced or chopped
3 Tbsps. capers, drained
1⁄2 cup feta cheese, crumbled
1⁄2 cup roasted red peppers, drained and diced
6 large Roma tomatoes, each cut in 6 slices
24 large fresh basil leaves

1. Heat oven to 400ºF. Brush focaccia with olive oil. Sprinkle on salt, pepper and basil. Bake 3 to 4 minutes to seal herbs to bread. Cool slightly. Cut each loaf into 6 wedges. Slice each wedge in half.
2. Place all vinaigrette ingredients (olive oil through parsley) in food processor. Pulse 2 to 3 times. Cover and refrigerate until service.
3. Combine eggs, capers, feta and red peppers in mixing bowl. Gently stir in dressing. Cover and refrigerate until service.
4. For each serving, place 3 slices tomato over focaccia. Portion about 1⁄2 cup salad over tomato. Cover with top slice of focaccia. Garnish with basil leaves as desired. Serve immediately or refrigerate.

Recipe from John Pence, Associate Director of Housing & Dining, Kansas State University, Manhattan, KS. Photo from American Egg Board.