 | | Directions | BRUSCHETTA
- Preheat oven to 400ºF.
- Brush both sides of each baguette slice with olive oil.
- Place the slices on an ungreased baking sheet and bake 5 minutes, turn, and bake an additional 5 minutes or until both sides are golden brown. Allow the slices to cool.
EGG SALAD:
- Fill a small sauce pan with enough water to just cover the eggs. Bring to a full boil.
- Reduce the heat to low and cover. Cook the eggs for about 10 minutes.
- Remove the pan from the heat, drain, and immediately cool the eggs with cold running water.
- Peel the eggs and finely chop.
- Add the mayonnaise, pickle relish, chopped onion, salt, and pepper and mix well.
- Place a heaping tablespoon of the egg mixture onto each toast slice.
Optional: Garnish with parsley and/or olives |
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Prep Time: 30 minutes
Cook Time: 15 minutes
Container: small saucepan, medium bowl
|  | | Ingredients | | - | | 1 baguette, sliced in 1/2" pieces (or purchase prepared bruschetta toast) |
| - | | EGG SALAD: |
| - | | 4 eggs |
| - | | 4 tablespoons mayonnaise |
| - | | 2 teaspoons sweet pickle relish |
| - | | 2 tablespoons green onion, finely chopped |
| - | | salt and freshly ground pepper to taste |
| - | | OPTIONAL GARNISH: |
| - | | parsley or your favorite edible greens |
| - | | sliced olives |
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