Hard Boiled Egg Crostini Recipe
Hard-boiled egg crostini are the perfect brunch appetizer! They’re festive for Easter and spring and taste amazing with radish and arugula.
Servings: 10 Crostini
- 1 French baguette
- 1/4 cup olive oil you can use butter too
- 4 hard-boiled eggs sliced horizontally
- 5 small radish thinly sliced
- 1/2 cup arugula
- Salt and Pepper freshly ground
Slice the French baguette into 1/2" thick slices
Next, brush the slices with butter or olive oil and toast on a cookie sheet in the oven.
Toast in a 350-degree oven for about 10 minutes until they are golden brown. Watch them carefully as they can burn easily.
Boil 4-6 eggs to make hard-boiled eggs. Once cooled, carefully remove the shell and slice lengthwise (from top to bottom). Slice about 1/4" thick.
Once the bread is toasted, add the sliced radish, arugula, and hard-boiled egg.
Drizzle with olive oil and add freshly ground salt and pepper over the crostini.
Calories: 147kcal | Carbohydrates: 13g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 75mg | Sodium: 179mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg