Egg and Olive Crostini

3 Reviews

Prep: 20 min
Cook: 10 min
Ready In: 30 min

“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.” - by Roxanne E Chan

Ingredients

6 eggs
1 (3 ounce) package cream cheese, softened
1 tablespoon lemon juice
1 teaspoon prepared Dijon-style mustard
1/4 teaspoon ground black pepper
2 tablespoons sliced pimento-stuffed green olives
1 tablespoon chopped fresh chives
1 tablespoon olive oil
paprika

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Metric US

Original recipe yields 16 servings

Directions

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.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
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.
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.
Arrange slices on baking sheet and bake in the preheated oven 10 minutes, or until bread is lightly toasted. Garnish with paprika before serving.

Nutrition

Amount Per Serving (16 total)

Calories
55 cal
3%

Fat
4.8 g
7%

Carbs
0.5 g
< 1%

Based on a 2,000 calorie diet

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Reviews (3)

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RUTHELENA

Jan. 25, 2004

"Used these with a pasta dinner. very good...." See more"

VikingKvinna

Apr. 6, 2004

"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. Ea..." See moresy, tasty, a kid pleaser, real comfort food."