Perfect for holiday entertaining and beyond, this Egg and Pepper Crostini Recipe is a cinch to put together and full of flavor. It will be the unexpected hit!
As the years go by, it has been getting harder and harder to find a place for our whole family to stay. Maybe it’s because we are growing (it’s hard to find a place that accommodates 6 families) and maybe it’s because our kids are getting older and we feel like we need more space. Or it could be that most of these places end up costing $$$$ it’s hard to pony all that money.
Well, my sister was having a hard time finding anything fairly close to home, so I decided to hop online one afternoon to see what I could find. I must have been having a lucky day, because I happened to come across a property that sleeps 40 people. 40 people. Really? And a bunk room for 18? You mean all the kids could go in that one room?? When I saw the price I seriously laughed out loud. It was ridiculously low. Like I knew something had to be wrong it was so low. I texted my sister, and she texted me back wondering what the catch was.
Well, lucky for us, there was no catch. I think it’s just in the middle of nowhere, and there is nothing to do in that area in the winter. (They rent it for a considerably higher price in the summer months.) Since we just sit around in our jammies all day and hang out, we are totally ok with that. So it’s been booked and I’m so excited for New Years now!!
All of that to say that the thing I’m most excited for is our annual New Year’s Eve appetizer party. We all just make appetizers and we literally eat all. night. long. It’s delicious and I look forward to this night all year. Almost as much as Thanksgiving. And Christmas.
I’ve been on the lookout for some new appetizer recipes to test before I make my decision about what I will make that night. And the craziest appetizer idea came to me – but I knew it would be the perfect holiday appetizer. My mind was on deviled eggs, but I couldn’t think of a way to make them a little different. But that egg idea sat with me. Before I knew it, this Egg and Pepper Crostini was born.
My daughter loves hard boiled eggs, and I’m a sucker for a good crostini. A trip to the grocery store, browsing through the cheese section inspired the garlic and herb cheese, and the red peppers were actually a very last minute addition, after spying a jar in my food storage. And you have to have the fresh herbs on there to balance everything out.
For this recipe, you need your hard boiled eggs to peel fairly easy. They don’t have to be perfect, but if you are like me, you struggle with getting that shell off without taking half of the white with it. Well, I have a few tips for you to help that shell slide right off without a struggle:
- Don’t use fresh eggs. Buy eggs and refrigerate them for 10 days before boiling them to make them easier to peel.
- Start the eggs in cold water, and then as soon as the water comes to a boil, remove the pan from the heat and cover the pan. This ensures that the eggs are not rubbery and that they don’t crack.
- Let the eggs cool completely before peeling. I like to let them rest in the pot of ice water to cool them quickly, but you can also refrigerate them until you are ready to peel them.
- Hard boiled eggs can be made one week in advance as long as they are not peeled.
I think this Egg and Pepper Crostini Recipe will be the hit of the holidays. Make them as a Thanksgiving appetizer, a Christmas Eve snack, and a New Years party appetizer. Your guests will love them!
The American Egg Board would love for you to share your holiday recipes, tips and tricks online by using the hashtag #RecipeEggchange. And you can find all kinds of egg-centered recipes at incredibleegg.org. Perfect for the holiday season!!
- 1 (12-inch) baguette
- olive oil
- 6 eggs
- 1 package (5.2 oz) Gournay garlic and herb soft cheese (such as Boursin)
- 1 roasted red pepper, patted dry with a paper towel and cut into small strips
- chopped dill and chives
- Place the eggs in a saucepan and cover with water. Place on the stove over high heat and bring to a boil. Once the water starts to boil, put a lid on the pan and turn the heat off. Let the eggs sit for 12 minutes, then drain. Fill the pan with cold water and ice and allow the eggs to sit until they are completely cold.
- Preheat the oven to 350ºF. Cut the baguette into 24½” slices. Place the slices on a baking sheet and brush with olive oil. Bake until they are golden, about 7 minutes.
- When the eggs are cold, carefully peel them. Cut each egg into 4 slices.
- To make the crostini, spread some of the cheese on each slice of baguette. Top with a boiled egg slice then season with salt and pepper. Top with a slice or two of bell pepper, then sprinkle with chopped herbs.
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I am in a working relationship with the American Egg Board, and this post has been sponsored. America’s egg farmers launched the good egg project to educate Americans about where eggs come from and encourage people to eat good and do good every day. They are committed to doing what’s right for their hens, the environment and their communities and are proud to provide Americans with affordable and nutritious food. Visit http://www.incredibleegg.org/good-egg-project/ to learn more. I’m so glad to be able to work with companies and organizations that I truly believe in. Thank you for supporting them, too.