Description
A modern twist on the classic tea sandwich, this appetizer features freshly baked dill bread topped with creamy egg salad, crisp apple slices, and a bed of arugula or mini-kale. A delightful bite-sized treat for any gathering! #Appetizers #Canapés #EggSaladBites #DillBread #TeaSandwiches #HostessAppetizers #ModernCanapes #ElegantBites
Ingredients
Units
Scale
- For the Dill Bread:
- 3 cups (750 mL) flour
- 1/2 teaspoon (2.5 mL) active dry yeast
- 2 teaspoons (10 mL) kosher salt
- 1 1/2 cups (375 mL) warm water
- 1/4 cup (60 mL) fresh dill, chopped
- 3/4 cup (175 mL) olive oil
- 2 small potatoes, washed, skin on
- For the Egg Salad:
- 12 hard-boiled eggs
- 1/2 cup (125 mL) mayonnaise or freshly made aïoli
- 1 small bunch chives, chopped
- 1/4 cup (60 mL) celery, thinly sliced on the bias
- Salt and pepper to taste
- To Assemble:
- 2 royal gala apples, thinly sliced
- 2 cups (500 mL) baby arugula or mini-kale
- 2 tablespoons (30 mL) canola oil
- Salt and pepper to taste
Instructions
- Make the Dill Bread: In a large mixing bowl, combine the flour, yeast, and kosher salt. Slowly add the warm water and mix to form a dough. Knead the dough on a floured surface for about 10 minutes, until smooth and elastic. Boil the small potatoes until soft. Once cooked, mash them and allow them to cool. Mix the mashed potatoes and fresh dill into the dough, then knead again. Let the dough rise for about 1 hour or until doubled in size. Preheat the oven to 375°F (190°C). Shape the dough into a loaf and place it on a baking sheet. Drizzle olive oil over the top. Bake for 30-40 minutes, or until the bread is golden brown and sounds hollow when tapped.
- Prepare the Egg Salad: Peel and chop the hard-boiled eggs. In a large bowl, combine the chopped eggs with mayonnaise or aïoli, chives, and celery. Season with salt and pepper to taste and mix well.
- Assemble the Appetizer: Slice the dill bread into small squares or rounds. Spread a generous portion of egg salad on each slice of bread. Arrange thin slices of royal gala apples on top of the egg salad, then sprinkle with a bit of arugula or mini-kale. Drizzle a little canola oil over the assembled bites, and season with salt and pepper to taste.
- Serve: Serve immediately as a bite-sized appetizer or store in an airtight container for up to 24 hours.
Notes
- If you don’t have royal gala apples, any firm, sweet-tart apple variety will work well.
- For an extra touch of flavor, you can lightly toast the dill bread slices before assembling the bites.
- For a vegan version, substitute the egg salad with a chickpea or tofu-based spread.
Nutrition
- Serving Size: 1 bite (out of 36)
- Calories: 150 kcal
- Sugar: 4 g
- Sodium: 250 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg