Mediterranean Sampler Recipe

Toast almonds & soften bread

Preheat oven to 350°F (175°C). Spread the blanched almonds on a baking sheet and toast 6–8 minutes until fragrant and lightly golden. Meanwhile, tear the bread into small pieces and pulse in a food processor to make breadcrumbs, or soak briefly in 1 tablespoon water to soften.

Blend romesco

In a food processor combine roasted red peppers, toasted almonds, softened bread, tomato, sherry vinegar, smoked paprika, garlic, salt and pepper. Pulse to combine, then stream in 3 tablespoons olive oil while processing until you have a coarse, spreadable paste. Taste and adjust salt, vinegar, or oil. Set aside at room temperature.

In a small food processor or with a chef's knife, combine Kalamata and green olives, capers, shallot, lemon juice and parsley. Pulse or mince until coarsely combined (you want texture, not a puree). With the machine running, add 1½ tablespoons olive oil to loosen. Season with black pepper and taste; add more lemon or oil to balance. Transfer to a small bowl and chill briefly.

Place the feta block on a small plate. Drizzle with 1 teaspoon olive oil, sprinkle thyme and cracked black pepper. Let sit at room temperature 10–15 minutes so flavors meld. Keep covered until assembly.

Place sliced red onion in a heatproof jar or bowl. In a small saucepan combine apple cider vinegar, water, sugar, salt, peppercorns and bay leaf and bring just to a simmer to dissolve sugar and salt. Pour the hot brine over onions, pressing them down so they're submerged. Let cool to room temperature, then refrigerate at least 30 minutes (can be made 1 week ahead). Drain before serving.

Pan-fry eggs

Heat a nonstick skillet over medium-low. Add 1 teaspoon butter and let it foam. Crack eggs into the pan and cook sunny-side up until whites are set but yolks remain runny, about 3–4 minutes; for slightly set yolks, cover pan for 30–45 seconds. Season with 1/4 teaspoon sea salt and a pinch of black pepper. Remove from heat and keep warm.

Arrange toasted baguette slices on a serving platter. Spoon romesco into a shallow bowl, place olive tapenade in another small bowl, and set the dressed feta on a small plate. Add a small dish with the drained pickled red onions and scatter the 1 teaspoon capers in a tiny bowl or directly on the platter.

Place the warm farm eggs on the platter near the crostini (or serve on the side). Drizzle remaining 1 teaspoon olive oil over the feta and scatter microgreens or parsley over the platter for color. Encourage guests to build bites: crostini with romesco or tapenade, a sliver of feta, a few pickled onions and capers, finishing with a runny egg if desired.

Serve immediately while eggs are warm and crostini are crisp. Leftover romesco and tapenade keep refrigerated in airtight containers for up to 4 days.