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Dec 18, 2020

Egg and Tapenade Toasts with Anchovies

These little bite-sized toast canapés are a wonderful combination of flavors. The tapenade, egg, and tomato toppings combine with the anchovies to make a tasty treat. 

Egg and tapenade toasts serving suggestion

These egg and tapenade toasts are easy to put together and are the perfect little bites to go with a cocktail or a glass of sparkling wine. You can make your own tapenade or use jarred or fresh tapenade from the grocery store or deli. 

I have a wonderful tapenade recipe, but this time I decided to use a jarred black olive tapenade, which was delicious. 

Egg and tapenade toasts ingredients

I understand anchovies can be an acquired taste for some. While I'd love it if you got adventurous and tried them in this recipe, you could substitute some smoked salmon or smoked trout if you don't want to try anchovies. 

However, I really liked them on these toasts. You could also bury them under the tomatoes or chop them and stir them into the tapenade and no one will know. They'll just wonder what that wonderful "something, something" flavor is. 

While the anchovies are very salty on their own, combined with all of the other ingredients, they add just the right amount of saltiness and umami to these toasts. 

Plus, I love the presentation! 

More recipes with anchovies:

Pizza a la Siciliana

Braised Spare Ribs with White Wine, Garlic, and Anchovies


Grilled Chicken Caesar Salad

Egg and tapenade toasts

This recipe makes 8 canapés. For "quality control," I made them in the morning and had some for breakfast. Next, I had the rest for lunch. I can't wait to serve them when I can resume having people over for dinner! 

This month, the Fish Friday Foodies are making "amuse bouche" with seafood. Amuse bouche is typically a one or two bite course served in restaurants. It's typically not on the menu, and amuse bouche is served to prime the guests' taste buds for the dinner to come. 

I've only ocassionally been presented with an amuse bouche when eating out, but it's always such a nice surprise. I've read that chefs like to use what they have on hand to show their creativity. 

Our host this month is Camilla of Culinary Adventure with Camilla. She's quite the creative cook! 

  • An Amusing Mouthful: Grilled Prawns with Caviar Lime by Culinary Adventures with Camilla
  • Crab Bites by Sid's Sea Palm Cooking
  • Drunken Shrimp by A Day in the Life on the Farm
  • Egg and Tapenade Toasts with Anchovies by Karen's Kitchen Stories
  • Smoked Salmon Deviled Eggs by Making Miracles
  • Wasabi Prawn On Air Fryer Sweet Potato Roundles by Sneha's Recipe

  • Egg and Tapenade Toasts with Anchovies

    By the way, I've discovered a new way to boil eggs to make them super easy to peel. I now steam them! It's so much easier. Just set up a steamer pan or a bamboo steamer and steam the eggs for 12 minutes or so. It's amazing. 

    When I first tried it, one or two of the eggs would break, but it's worth it because the eggs are so easy to peel. Lately, none of the eggs have cracked! No more peeling frustration. 

    Egg and Tapenade Toasts with Anchovies

    Egg and Tapenade Toasts with Anchovies
    Yield: 8 servings
    Author: Karen Kerr
    These little bite-sized toast canapés are a wonderful combination of flavors. The tapenade, egg, and tomato toppings combine with the anchovies to make a tasty treat.


    • 8 1/4 inch slices from a French baguette
    • 6 tablespoons tapenade
    • 1 to 2 Campari tomatoes or 3 to 4 cherry tomatoes, thinly sliced
    • 2 hard boiled eggs. sliced lengthwise about 1/4 inch thick (you want the slices with the yolk)
    • Black pepper
    • 16 black olive slices
    • 4 anchovies in olive oil, drained, rinsed, and split lengthwise


    1. Toast the baguette slices in the toaster oven until lightly browned. If you don't have a toaster oven, broil the baguette slices in the oven, watching them closely and flipping them when each side is toasted. 
    2. Spread each slice with tapenade. 
    3. Top the tapenade with a tomato slice, and then an egg slice. 
    4. Top with a few grinds of black pepper and then two slices of black olives each. 
    5. Arrange the anchovy halves on each toast and serve. 


    You can substitute smoked salmon, smoked trout, tuna, or sardines for the anchovies.



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    amuse bouche, anchovies
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    Would you like to comment?

    1. That is a beautiful presentation Karen. I can't wait to be able to entertain again. Merry Christmas to you and yours.

    2. "Quality control?!" You crack me up. But, yes, I do that a lot, too. Thanks for joining this event. Thankfully all four of us are anchovy lovers, so I will be trying this soon.

      1. You just have to be sure, right? That's great that your tribe loves anchovies.

    3. These are just gorgeous! I've yet to try anchovies - this recipe has me very tempted!!

    4. I love eggs and anchovies together, but this takes it up a big notch. I do have a tin in the pantry I can play with, hmmmm...


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