EGG SALAD CROSTINI
This dressed-up egg salad, with pimento-stuffed olives and roasted red peppers, is ready for your most sophisticated event. Or today's lunch, whichever.
Provided by My Food and Family
Categories Dairy
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine all ingredients except toast slices.
- Spread onto toast slices.
Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 190 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
EGG SALAD CROSTINI RECIPE BY TASTY
Here's what you need: baguette, olive oil, kosher salt, dijon mustard, mayonnaise, eggs, fresh chives
Provided by Katie Aubin
Categories Snacks
Time 40m
Yield 12 crostinis
Number Of Ingredients 7
Steps:
- Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper
- Arrange the bread in a single layer on the prepared baking sheet. Brush each piece of bread with olive oil. Lightly sprinkle with salt. Bake for 12-14 minutes, until the edges are light golden brown. Let cool.
- In a small bowl, combine the Dijon mustard and mayonnaise.
- Spread a thin layer of Dijonnaise over each crostini. Top with 1 egg quarter and garnish with chives.
- Enjoy!
Nutrition Facts : Calories 141 calories, Carbohydrate 15 grams, Fat 5 grams, Fiber 0 grams, Protein 6 grams, Sugar 1 gram
ASPARAGUS, GREEN PEA, AND EGG SALAD CROSTINI
Steps:
- Preheat oven to 400°F. Arrange baguette slices on a baking sheet. Bake for 10 minutes. Remove from oven and cool baking sheet on rack. Set aside.
- Spread asparagus pieces on parchment-lined small baking sheet. Bake for 30 minutes. Remove from oven and cool.
- While asparagus is baking, blanch peas. Fill a small saucepan half full with water. Bring to a boil. Add peas and let cook 1 minute until peas are bright green. Immediately drain peas in a strainer and run cold water over them. Shake off excess water and set aside.
- To make egg salad: cut hard-boiled eggs in half. Separate egg whites and yolks. Chop egg whites into 1/4-inch pieces and set aside. Put the egg yolks in a small-medium bowl. Add mayonnaise to the egg yolks and mix with a fork until smooth. Add salt and pepper and mix. Add chopped egg whites, peas, and cooled asparagus. Stir.
- Wash and gently pat dry basil leaves with a cloth or paper towel. To assemble, put 2 medium basil leaves on each baguette toast. Using two small spoons, place 1 to 2 tablespoons egg salad in the middle of the toast on top of the basil so the basil shows at either end. Garnish with smaller basil leaves.
- These crostini are best made just before serving, but can be made up to 2 hours in advance and kept refrigerated before serving.
- Tips
- Substitute frozen peas for fresh. Follow the recipe to blanch them.
- Try other garnishes on top of the egg salad: dried basil, paprika, red chili flakes, grated Parmesan cheese.
- Nutrition Information
- Serving size: 1 serving
- Calories: 123
- Fat: 6g (41.8% calories from fat)
- Cholesterol: 45mg
- Sodium: 213mg
- Total Carbohydrate: 14g
- Dietary Fiber: 1g
- Protein: 4g
CHICKEN SALAD CROSTINI RECIPE BY TASTY
Here's what you need: baguette, extra virgin olive oil, kosher salt, green apple, Waldorf chicken salad, walnuts, shredded chicken breast, red grapes, celery, mayonnaise, lemon juice, salt, pepper
Provided by Katie Aubin
Categories Snacks
Time 30m
Yield 12 crostini
Number Of Ingredients 13
Steps:
- Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
- Arrange the bread in a single layer on the prepared baking sheet. Brush each piece of bread with olive oil. Lightly sprinkle with salt. Bake for 12-14 minutes, until the edges are light golden brown. Let cool.
- Make the Waldorf chicken salad: In a medium bowl, combine the chicken breast, grapes, celery, mayonnaise, and lemon juice and mix well. Season with salt and pepper.
- Place 2 apple slices on each crostini. Top with 1 heaping tablespoon of chicken salad. Garnish with ½ teaspoon chopped walnuts.
- Enjoy!
Nutrition Facts : Calories 181 calories, Carbohydrate 23 grams, Fat 6 grams, Fiber 2 grams, Protein 7 grams, Sugar 7 grams
PICKLED EGG SALAD CROSTINI WITH SERRANO HAM RECIPE - (4/5)
Provided by á-4084
Number Of Ingredients 14
Steps:
- Bring vinegars, sugar, 1 1/2 teaspoon salt, and 1/12 cup water to a simmer in a medium saucepan. Let cool. Meanwhile, place eggs in a medium saucepan and add water to cover by 2 inches. Bring to a boil, cover, and remove from heat. Let sit 10 minutes. Transfer eggs to a bowl of ice water to cool. Drain, peel, and return eggs to bowl. Add pickling liquid; cover and chill at least 12 hours. Remove eggs from pickling liquid. Coarsely chop; mix with mayonnaise, chives, and parsley in a medium bowl. Season with salt, pepper, and some pickling liquid, if desired. Preheat oven to 425°F. Place bread on a baking sheet and drizzle with oil. Toast until golden brown, 5 to 8 minutes. Rub with garlic. Top each toast with pickled egg salad, some chervil, and a slice of ham. DO AHEAD: Eggs can be pickled 1 week ahead. Keep chilled.
PICKLED EGG SALAD CROSTINI WITH SERRANO HAM
The pickled hard-boiled eggs are a great snack on their own-they're sold individually at Shed.
Provided by Miles Thompson
Categories Sandwich Egg Pork Kid-Friendly Lunch Bon Appétit Healdsburg Graduation Dairy Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield 6 Servings
Number Of Ingredients 14
Steps:
- Bring vinegars, sugar, 1 1/2 teaspoons salt, and 1/2 cup water to a simmer in a medium saucepan. Let cool.
- Meanwhile, place eggs in a medium saucepan and add water to cover by 2". Bring to a boil, cover, and remove from heat. Let sit 10 minutes. Transfer eggs to a bowl of ice water to cool. Drain, peel, and return to bowl. Add pickling liquid; cover and chill at least 12 hours. Remove eggs from pickling liquid. Coarsely chop; mix with mayonnaise, chives, and parsley in a medium bowl. Season with salt, pepper, and some pickling liquid, if desired.
- Preheat oven to 425°. Place bread on a baking sheet and drizzle with oil. Toast until golden brown, 5-8 minutes. Rub with garlic. Top each toast with pickled egg salad, some chervil, and a slice of ham.
- Do ahead: Eggs can be pickled 1 week ahead. Keep chilled.
EGG SALAD CROSTINI WITH WHITE ANCHOVIES RECIPE - (4.8/5)
Provided by á-174535
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon of oil in a skillet. Add the onion; cook over moderately low heat, stirring occasionally until browned, 1 hour. Season with salt and pepper. Preheat the oven to 300°F. Lightly brush both sides of the bread slices with olive oil and arrange on a large baking sheet. Bake the crostini for 5 minutes, or until crisp, but not golden. Immediately rub 1 side of each crostini with the garlic. Let cool on the baking sheet. Meanwhile, prepare an ice water bath. Bring a small pot of water to a boil. Add the eggs and return to a boil, then boil for 7 minutes. Immerse the eggs in the ice water bath until completely cool, then peel and transfer to a medium bowl. Lightly mash the eggs with a large fork. Gently stir in the chives, vinegar and the remaining 1 tablespoon of olive oil. Season with salt and pepper. To assemble, top each crostini with the onion, followed by the egg salad and a piece of anchovy.
CROSTINI
This is a crispy, flavorful way to serve a baguette that is so pretty it is perfect for entertaining!
Provided by BPENDILL
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 18m
Yield 6
Number Of Ingredients 6
Steps:
- Set the oven to broil at 425 degrees F (220 degrees C).
- In a small saucepan, combine the olive oil, butter and garlic. Set over medium heat, and cook until butter has melted and the mixture starts to bubble. Season with salt and pepper. Remove from the heat.
- Dip each slice of bread into the garlic mixture, turning to coat each side. Place Parmesan cheese on a plate. Press one side of each piece of bread into the cheese, and place cheese side up on a baking sheet.
- Broil on the middle rack of the preheated oven for about 8 minutes, or until golden brown.
Nutrition Facts : Calories 381.9 calories, Carbohydrate 43.2 g, Cholesterol 23.3 mg, Fat 19 g, Fiber 1.8 g, Protein 10.3 g, SaturatedFat 7.1 g, Sodium 597.6 mg, Sugar 2 g
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- Slice the baguette into ½ inch slices, place onto a baking sheet, and toast them for 5 minutes. Remove from oven and set aside.
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