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.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 55 Calories

Ingredients

• 6 eggs
• 1 (3 ounce) package cream cheese, softened
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• ¼ teaspoon ground black pepper
• 1 tablespoon chopped fresh chives
• 1 teaspoon prepared Dijon-style mustard
• 2 tablespoons sliced pimento-stuffed green olives
• paprika

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.

Step 2

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 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.