Hard-Boiled Eggs and Parmesan on Toasted Sourdough

Name: Hard-Boiled Eggs and Parmesan on Toasted Sourdough
Yield: 4 Servings
Ingredients: 1 cup diced seeded plum tomatoes; 2 tablespoons chopped fresh basil; 1 1/2 tablespoons chopped pitted Kalamata olives or other brine-cured black olives; 1 tablespoon extra-virgin olive oil; 1 small garlic clove, minced; 8 slices sourdough bread, toasted; 4 large hard-boiled eggs, peeled, sliced crosswise; 2 cups (packed) coarsely chopped arugula (about 2 ounces); 8 wide Parmesan shavings (cut with vegetable peeler)

By Marie Simmons

April 6, 2008

Recipe notes