Egg and Olive Crostini Recipe
- 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
step 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.
step 2: Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
step 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.
step 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.
step 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.