This crostini is a fresh, satisfying mix of vegetables and eggs. Roasting the asparagus bring out its flavor without adding any more fat. Easy to make and pretty to serve.
Recipe information
Yield
12 crostini
Ingredients
Preparation
Step 1
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.
Step 2
Spread asparagus pieces on parchment-lined small baking sheet. Bake for 30 minutes. Remove from oven and cool.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
These crostini are best made just before serving, but can be made up to 2 hours in advance and kept refrigerated before serving.
Tips
Step 7
Substitute frozen peas for fresh. Follow the recipe to blanch them.
Step 8
Try other garnishes on top of the egg salad: dried basil, paprika, red chili flakes, grated Parmesan cheese.
Nutrition Information
Step 9
Serving size: 1 serving
Step 10
Calories: 123
Step 11
Fat: 6g (41.8% calories from fat)
Step 12
Cholesterol: 45mg
Step 13
Sodium: 213mg
Step 14
Total Carbohydrate: 14g
Step 15
Dietary Fiber: 1g
Step 16
Protein: 4g
