Creamy Caesar Salad Crostini Recipe
These crostinis are best enjoyed right away. To make up to 24 hours ahead, cover and refrigerate dressing and romaine/egg separately. Slice baguette on a baking sheet and cover until ready to broil. Bake off crostini and assemble last minute!
Ingredients
4 Eggland’s Best Hard Cooked Eggs, chopped
1 baguette, cut into ½ inch slices (~24 slices)
10 ounces romaine hearts (3 medium hearts), chopped into thin ribbons
½ cup parmesan crisps, coarsely crumbled
3 tablespoons extra virgin olive oil
1 large garlic clove, peeled
Caesar Dressing
½ cup grated parmesan cheese, plus more to garnish
⅓ cup mayonnaise
2 large garlic cloves, minced
1 ½ tablespoons fresh lemon juice
1 ½ tablespoons dijon mustard
1 ½ teaspoons Worcestershire sauce
1 teaspoon anchovy paste, optional
Salt and pepper, to taste
Preparation
- Add romaine and chopped egg to a large bowl.
- In a medium bowl, whisk together all of the dressing ingredients (parmesan, mayo, minced garlic, lemon, dijon, Worcestershire, anchovy, and salt and pepper).
- Pour dressing over the romaine and egg. Gentle toss until well-combined.
- Preheat oven to high broil for 5 minutes. Place baguette slices on a large baking sheet in a single layer. Drizzle with olive oil.
- Broil baguette slices for 2-4 minutes, watching carefully, until golden brown.
- Remove from oven, and let cool for 3-5 minutes before rubbing the top of each crostini with whole garlic clove.
- Top each crostini with a spoonful of salad. Don’t overfill or else the salad will slide off!
- Plate crostini on a serving platter and garnish with parmesan crisps. Enjoy!
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 Crostini |
|---|---|
| Calories | 141.63kcal |
| Fat | 6.51g |
| Saturated Fat | 1.31g |
| Cholesterol | 32.88mg |
| Sodium | 274.70mg |
| Carbohydrates | 15.40g |
| Dietary Fiber | .28g |
| Protein | 4.88g |
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