Best 4 Niçoise Toast Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the exquisite flavors of Nioise toast, a classic French dish that combines the richness of anchovies, the brininess of olives, and the tanginess of capers. This open-face sandwich features toasted bread topped with a vibrant mixture of chopped hard-boiled eggs, flavorful anchovies, briny olives, tangy capers, and fresh parsley, all bound together by a creamy mayonnaise-based dressing. Served as an appetizer or a light lunch, Nioise toast is a delightful symphony of flavors and textures that will tantalize your taste buds. With three variations included in this article, you'll have options to cater to different preferences: a traditional version, a vegetarian alternative with artichokes, and a luxurious rendition with smoked salmon. Embark on a culinary journey and discover the delectable world of Nioise toast through these carefully crafted recipes.

Check out the recipes below so you can choose the best recipe for yourself!

NIçOISE TOASTS



Niçoise Toasts image

Provided by Bon Appétit Test Kitchen

Categories     Sandwich     Egg     Olive     Tomato     Picnic     Quick & Easy     Low Cal     Dinner     Lunch     Tuna     Capers     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 13

4 large hard-boiled eggs, peeled, coarsely chopped
3/4 cup low-fat cottage cheese
3 tablespoons olive oil, divided
2 tablespoons chopped flat-leaf parsley plus 1 cup leaves
2 tablespoons (or more) fresh lemon juice, divided
1 tablespoon coarsely chopped capers
1 scallion, thinly sliced
Kosher salt, freshly ground pepper
1 cup halved cherry tomatoes
1/4 cup quartered pitted mixed olives
4 ounces tuna packed in olive oil (preferably pole-caught), drained, broken into pieces
4 1/2-inch-thick slices rustic bread
1 garlic clove, halved

Steps:

  • Combine eggs, cottage cheese, 1 tablespoon oil, 2 tablespoons chopped parsley, 1 tablespoon lemon juice, capers, and scallion in a medium bowl. Using a potato masher or large fork, mash until a coarse paste forms. Season with salt and pepper.
  • Toss 2 tablespoons oil, 1 cup parsley leaves, 1 tablespoons lemon juice, tomatoes, and olives in a medium bowl. Season with salt, pepper, and more lemon juice, if desired. Gently fold in tuna (don't overmix; keep it chunky).
  • Toast bread; rub 1 side with cut end of garlic. Spread egg salad on top of each slice, dividing equally. Top with tuna mixture.

CLASSIC NICOISE SALAD



Classic Nicoise Salad image

Provided by Food Network Kitchen

Time 55m

Yield 4 servings

Number Of Ingredients 16

1 pound red-skinned potatoes, sliced 1/3 inch thick
Kosher salt
2 tablespoons dry white wine
10 ounces haricots verts or thin green beans, trimmed
4 large eggs
1/4 cup white wine vinegar
1/2 shallot, minced (about 2 tablespoons)
2 tablespoons dijon mustard
1 tablespoon chopped fresh thyme
Freshly ground pepper
3/4 cup extra-virgin olive oil
8 cherry tomatoes or small cocktail tomatoes, halved or quartered
1 head Boston lettuce, leaves separated
6 radishes, trimmed and quartered
2 5 1/2-ounce cans Italian or Spanish tuna packed in olive oil, drained
1/2 cup nicoise olives

Steps:

  • Put the potatoes in a medium saucepan; cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl; drizzle with the wine and let cool. Reserve the saucepan.
  • Meanwhile, bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the haricots verts to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.
  • Place the eggs in the reserved saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water.
  • Make the dressing: Whisk the vinegar, shallot, mustard, thyme, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.
  • Toss the tomatoes ian a small bowl with salt and pepper to taste. Add about 1/4 cup dressing to the potatoes and toss. Quarter the hard-cooked eggs.
  • Divide the lettuce among 4 plates. Arrange the potatoes, haricots verts, radishes, hard-cooked eggs and tuna on top. Pour any juices from the tomatoes into the dressing, then add the tomatoes to the plates. Drizzle with the dressing and top with the olives.

NIçOISE TOAST



Niçoise Toast image

Fried bread is our contribution to the classic Niçoise. And this recipe is the moment to splurge on the best-quality tuna (we love Ortiz brand) you can afford-it makes all the difference in a simple preparation like this. The meaty, sustainably caught Spanish tuna packed in buttery olive oil is worth the splurge.

Provided by Molly Baz

Categories     Bon Appétit     Bread     Sandwich     Tuna     Tomato     Egg     Olive     Lunch

Yield 4 servings

Number Of Ingredients 17

4 large eggs
Juice from 1 lemon
1 lb. tomatoes, cut into bite-size pieces
1 medium shallot, thinly sliced
A pinch of sugar
Kosher salt
1/2 cup mayonnaise
1 small garlic clove, finely grated
1 1/2 tsp. sherry vinegar or red wine vinegar
1/2 tsp. hot smoked Spanish paprika
4 Tbsp. extra-virgin olive oil, plus more for drizzling
4 slices sourdough bread
2 (6-7-oz.) jars oil-packed tuna, drained
Flaky sea salt
Freshly ground black pepper
1/2 cup torn mixed tender herbs (such as dill, parsley, basil, and/or tarragon)
1/4 cup oil-cured black olives, pitted, flesh torn

Steps:

  • Bring a medium saucepan of water to a boil. Gently lower eggs into pot with a slotted spoon and cook 8 minutes. Transfer to a bowl of ice water and let cool. Peel eggs; set aside.
  • Toss lemon juice, tomatoes, shallot, sugar, and a pinch of kosher salt in a medium bowl.
  • Whisk mayonnaise, garlic, vinegar, and paprika in a small bowl; season with kosher salt.
  • Heat 2 Tbsp. oil in a large skillet over medium 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 fried side with kosher salt. Repeat with another 2 Tbsp. oil and remaining slices of bread.
  • Spread mayonnaise over toasted side of bread. Top with tuna and tomato mixture; spoon some of the juices over. Tear each egg into 3 or 4 pieces and arrange on top; season with sea salt and pepper. Scatter herbs and olives over; drizzle with oil.
  • Do Ahead
  • Paprika mayonnaise can be made 2 days ahead. Cover and chill.

NIçOISE TOASTS



Niçoise toasts image

These bite-sized, crostini-like mouthfuls are packed with robust Mediterranean flavours including anchovies, capers and olives

Provided by Justine Pattison

Categories     Buffet, Canapes, Snack, Starter

Time 50m

Yield Makes 24

Number Of Ingredients 12

1 x 150g part-baked baguette , cut into 24 slices (blitz the ends into breadcrumbs and freeze)
3 tbsp extra virgin olive oil , plus a little extra to drizzle
6 anchovy fillets in olive oil (from a jar or can), drained
2 garlic cloves , crushed
½ medium red onion , finely chopped
227g can chopped tomatoes
2 tbsp tomato purée
25g mini capers , drained
½ tsp chilli flakes
12 pitted black olives , ideally Kalamata, drained and halved
2 tbsp finely grated parmesan
baby basil leaves , to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Place the bread slices on a large baking tray in a single layer and drizzle over 1 tbsp extra virgin olive oil. Bake for 10-12 mins or until dry, taking care not to let them burn or become too hard.
  • Heat the remaining oil in a medium non-stick frying pan and cook the anchovies, garlic and onion for 3-4 mins over a low heat until well softened, stirring until the anchovies break up. Add the tomatoes, purée, capers and chilli flakes, and cook over a low heat for 10-15 mins, stirring regularly, until the sauce is thick. Leave to cool for 15 mins.
  • Once cool, spread a little tomato sauce on each piece of bread and top with half an olive. Sprinkle with the Parmesan, then cover and chill for up to 24 hrs until ready to reheat.
  • Heat oven to 200C/180C fan/gas 6. Put the toasts on a parchment-lined baking tray (or two) and bake for 8 mins or until hot throughout. To serve, garnish with basil and a drizzle of extra virgin olive oil.

Nutrition Facts : Calories 53 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.4 milligram of sodium

Tips:

  • For the best results, use a combination of skirt steak and flank steak. This will give the nioise toast a nice balance of flavor and texture.
  • Make sure to slice the steak against the grain. This will make it more tender and easier to chew.
  • Don't overcrowd the pan when cooking the steak. This will cause the steak to steam instead of sear, resulting in a less flavorful dish.
  • Cook the steak over high heat until it reaches your desired doneness. For a medium-rare steak, cook for about 3-4 minutes per side.
  • Let the steak rest for a few minutes before slicing it. This will help the juices redistribute throughout the meat, resulting in a more flavorful and tender steak.
  • Use a good quality mayonnaise for the sauce. This will make a big difference in the overall flavor of the dish.
  • Add some chopped fresh herbs, such as parsley, chives, or tarragon, to the sauce for extra flavor.
  • Serve the nioise toast immediately, while the steak is still hot and juicy.

Conclusion:

Nioise toast is a delicious and easy-to-make dish that is perfect for a quick lunch or dinner. With its combination of tender steak, flavorful sauce, and crispy bread, it's sure to be a hit with everyone who tries it. So next time you're looking for a new and exciting way to enjoy steak, give nioise toast a try. You won't be disappointed!

Related Topics