Egg And Olive Crostini Recipes
MIXED OLIVE CROSTINI
"These little toasts are pretty and irresistible-they're always a big hit. Even though they look like you fussed, the ingredients are probably in your pantry." -Laurie LaClair, North Richland Hills, Texas
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first six ingredients; stir in mozzarella cheese and parsley. Cut baguette into 24 slices; place on an ungreased baking sheet. Spread with olive mixture., Broil 3-4 in. from the heat for 2-3 minutes or until edges are lightly browned and cheese is melted.
Nutrition Facts : Calories 102 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 221mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.
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 Olive Appetizers
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
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 Olive Appetizers
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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