These hard boiled egg crostini are the perfect brunch appetizer! They’re festive for Easter and spring and taste amazing with radish and arugula.
I’m such a crostini fan! From savory to sweet, there is something so good about toppings on a toasted slice of french bread. Since we’re throwing an Eater brunch, I wanted to create an appetizer that’s festive and beautiful. I absolutely love the way these turned out!
How to Make Crostini
Crostini is small slices of toasted baguette, topped with delicious toppings. They can be savory or sweet. First, brush the slices with butter or olive oil and toast on a cookie sheet in the oven. Once the slices are toasted, top them with yummy ingredients. From avocado to Nutella and strawberry! There are so many versions of crostini you can make.
Ingredients in Hard Boiled Egg Crostini
- Radish – We found Easter radish at the store and they’re purple, pink and white!
- Olive oil
- French baguette
- Salt and Pepper
- Hard boiled eggs
Once the toppings are on the crostini, add more salt and pepper and drizzle with a little more olive oil. Set them out for guests to enjoy before brunch is served.
Quick tip – You can boil the eggs the day before and store them, so they’re ready! You can even peel them and fully prepare them the day before too. It will save a lot of time.
Here are some more of my favorite Easter dishes: