EGG AND OLIVE CROSTINI
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.
Provided by Roxanne E Chan
Categories Appetizers and Snacks Vegetable Olives
Time 30m
Yield 16
Number Of Ingredients 9
Steps:
- 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 Facts : Calories 55.3 calories, Carbohydrate 0.5 g, Cholesterol 75.6 mg, Fat 4.8 g, Protein 2.8 g, SaturatedFat 1.9 g, Sodium 86 mg, Sugar 0.2 g
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