This easy appetizer is a fun twist on egg salad served in the style of montado (Spain’s version of crostini). It reflects the Franks’ philosophy of cooking: Keep it simple, keep it tasty and have fun. I like the way in which Dali N20 spice blend uses Saffron in a more casual preparation than usual. Saffron is often thought of as something fancy, but in this recipe, it’s easy to add just a sprinkle.
Prepare an ice bath. Place the eggs in a saucepan and cover with water. Bring to a gentle simmer and cook for 9 minutes. Transfer the eggs to the ice bath and let cool for 5 minutes.
Peel the eggs and break them up into a bowl with a whisk or your hands. Fold in the mayonnaise, shallots, vinegar, parsley, olive oil and Dali spice blend. Mix until the ingredients reach the consistency of a thick egg salad. Season to taste with salt and pepper.
Spoon some of the egg salad onto the toasted baguette rounds and place a boquerone half lengthwise across the salad. Sprinkle more of the Dali spice blend over the boquerones; finish with another pinch of salt and a drizzle of olive oil and serve.
Recipe Note
Recipe by Frank Falcinelli and Frank Castronovo, can be found in the "The Art of Blending" by Lior Lev Sercarz.
