Egg Crostini
Serves
12
Prep Time
8 min
Cook Time
2 min
Print Recipe
Crispy and cheesy, this egg crostini makes a great starter or main when paired with a soup or salad. Toasted rolls or a sliced baguette are topped with a ranch egg salad mixture and shredded Parmesan cheese. A few minutes under the broiler and you’re good to go!
Ingredients
- 6 hard boiled eggs, peeled and chopped
- 2 tbsp (30 mL) ranch-style salad dressing
- 3 sub sandwich-style rolls (6-inch/15 cm)
- ¾ cup (175 mL) pasta or tomato sauce
- ½ cup (125 mL) shredded Cheddar or mozzarella cheese
Instructions
- Step 1
Stir together eggs and salad dressing in medium bowl. Set aside.
- Step 2
Cut rolls in half lengthwise. Cut each half crosswise into two pieces. Place pieces, cut sides up, on baking sheet. Broil for a few seconds, watching closely, just to lightly toast.
- Step 3
Spread 1 tbsp (15 mL) pasta sauce over each piece. Spoon a rounded tablespoon (15 mL) of egg mixture over top. Sprinkle 2 tsp (10 mL) shredded cheese over egg mixture. Broil until mixture is hot and cheese is melted, 1 to 2 minutes. Serve warm.
Nutrition Facts
| Per piece serving | |
|---|---|
| Calories | 118 |
| Fat | 6 g |
| Saturated Fat | 2 g |
| Trans Fat | 0 g |
| Carbohydrate | 12 g |
| Fibre | 1 g |
| Sugars | 3 g |
| Protein | 6 g |
| Sodium | 233 mg |