egg-and-olive-crostini

Egg and Olive Crostini

3 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
Roxanne E Chan
Recipe by  Roxanne E Chan

“Take those leftover hard boiled eggs and turn them into this tasty appetizer. The kids will really like these thick pieces of bread covered with a zesty egg and olive mixture.”

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Ingredients

Adjust Servings

Original recipe yields 16 servings

Directions

  1. Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  2. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
  3. In a medium bowl, thoroughly blend cream cheese, lemon juice, prepared Dijon-style mustard and ground black pepper. Stir in chopped eggs, olives and chives.
  4. Cut each bread slice into 4 triangles. Lay triangles flat and create a shallow hollow on the face of each. Brush with olive oil and fill with mixture from the bowl.
  5. Arrange slices on baking sheet and bake in the preheated oven 10 minutes, or until bread is lightly toasted. Garnish with paprika before serving.

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Reviews (3)

Rate This Recipe
RUTHELENA
25

RUTHELENA

Used these with a pasta dinner. very good.

VikingKvinna
19

VikingKvinna

Interesting, but why not make the traditional grilled-egg-and-olive sandwich? Use your favorite egg salad recipe, add sliced green olives, make the sandwich, and grill like a grilled cheese. Voila. Easy, tasty, a kid pleaser, real comfort food.

christalwater
17

christalwater

Good recipe. I just added more olives and seasoning.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 55 cal
  • 3%
  • Fat
  • 4.8 g
  • 7%
  • Carbs
  • 0.5 g
  • < 1%
  • Protein
  • 2.8 g
  • 6%
  • Cholesterol
  • 85 mg
  • 28%
  • Sodium
  • 86 mg
  • 3%

Based on a 2,000 calorie diet

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