Egg and Olive Crostini Recipe - Allrecipes.com
Egg and Olive Crostini Recipe
  • READY IN 30 mins

Egg and Olive Crostini

Recipe by  

"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 Edit and Save

Original recipe makes 16 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 10 mins
  • READY IN 30 mins
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Reviews More Reviews

Jan 25, 2004

Used these with a pasta dinner. very good.

 
Apr 06, 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. Easy, tasty, a kid pleaser, real comfort food.

 
Jul 02, 2009

Good recipe. I just added more olives and seasoning.

 
Apr 22, 2014

The recipe doesn’t state what type of bread to use, so I used what I typically use for crostini, and that’s french bread. I cut into 3/4” slices that were deep enough to create the “shallow hallow” for the filling . The instructions say to cut a slice of bread into triangles, but if you use the standard-size sandwich bread, the triangles would be tiny. This was OK, it pretty much just tastes like egg salad (not necessarily a bad thing), but I’m not sure what purpose the cream cheese served as opposed to mayonnaise. Bottom line, I was expecting more flavor, and did end up adding a few more olives and some salt to ramp up the flavor.

 

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Nutrition

  • Calories
  • 55 kcal
  • 3%
  • Carbohydrates
  • 0.5 g
  • < 1%
  • Cholesterol
  • 85 mg
  • 28%
  • Fat
  • 4.8 g
  • 7%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 86 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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