Looking for an appetizer that’s as beautiful as it is delicious? These vibrant Pimiento, Egg, and Mushroom Sourdough Bites are your answer! They’re a delightful throwback to classic canapés, updated with the tangy goodness of sourdough. Perfect for your next brunch, cocktail party, or simply when you crave a sophisticated, savory snack that comes together in minutes.
Ingredients
• 1 slender sourdough French bread loaf
• 4 tablespoons / 57 grams unsalted butter, softened
• 4 large hard-boiled eggs
• 1 large jarred pimiento pepper, about 4 ounces / 113 grams
• ½ cup / 75 grams small marinated mushrooms
• Flaky sea salt and freshly cracked black pepper, to taste
Instructions
1. Prepare your base. Cut the sourdough loaf into ½-inch / 1.25 cm thick slices. Spread a generous layer of softened butter evenly over one side of each slice.
2. Prep the toppings. Peel your hard-boiled eggs and carefully slice them into ¼-inch / 0.6 cm thick rounds. Pat the pimiento pepper dry with a paper towel and cut it into long, ¼-inch / 0.6 cm wide strips.
3. Assemble the bites. Center one of the larger egg slices (that includes the yolk) onto each buttered piece of bread. Gently wrap a strip of pimiento around the outside of the egg slice, creating a colorful ring.
4. Add the finishing touch. Place a small marinated mushroom cap directly on top of the egg slice. If the toppings feel loose, you can secure the entire stack with a decorative toothpick pushed through the mushroom and egg into the bread.
5. Season and serve. Just before serving, sprinkle the bites lightly with flaky sea salt and a dusting of black pepper, if desired. Arrange on a platter and enjoy immediately!
Nutritional Information
• Serving Size: 1 bite
• Calories: 85 kcal
• Protein: 3 g
• Fat: 5 g
• Carbohydrates: 7 g
• Disclaimer: is an estimate and may vary based on the specific and quantities used.
Pro Tips
• For a crispier base, lightly toast the sourdough slices in a 350°F / 175°C oven for 5-7 minutes before buttering.
• To ensure your hard-boiled eggs are perfectly centered and easy to peel, use an Instant Pot or steam them, followed by an immediate ice bath.
• Assemble these bites no more than an hour before serving to prevent the bread from becoming soft from the toppings.
• For an extra pop of fresh flavor and color, garnish with a tiny sprig of fresh dill or flat-leaf parsley on top of the mushroom.
FAQ
Q: Can I make these sourdough bites vegan
A: Absolutely. For a vegan version, use a plant-based butter spread. Replace the egg with a slice of firm smoked tofu or a vegan hard-boiled egg alternative. Just ensure your marinated mushrooms are also certified vegan.
Q: Are these pimiento egg bites a good source of vegetarian protein
A: Yes, each bite contains about 3 grams of protein, primarily from the hard-boiled egg, making it a satisfying vegetarian snack. Using a protein-rich or whole-grain sourdough can increase the protein content even further.
Q: How far in advance can I prepare these vegetarian appetizers
A: To prevent soggy bread, assemble these bites no more than one hour before serving. However, you can prep all the individual components—boil and slice the eggs, cut the pimientos, and slice the bread—a day ahead. Store them in separate airtight containers in the fridge for quick assembly.
Q: What can I use instead of marinated mushrooms
A: If you’re not a fan of mushrooms, you can easily substitute them. A pitted Kalamata olive, a small marinated artichoke heart, or a caper berry would all be delicious vegetarian alternatives that complement the other flavors.
