- Servings: 8-10
|4 Tbsp||(or 1/4 Cup) Mayonnaise|
|1 Tbsp||Basil Pesto|
|⅓ cup||Finely Chopped Oil-packed Dried Tomatoes, drained|
|1||Baguette, sliced into ½" pieces|
|1-2 Tbsp||Extra Virgin Olive Oil (for Brushing On Bread)|
|4-6 oz||Fresh Mozzarella, thinly sliced (no more than ⅛" thickness|
|Fresh Basil Thinly Sliced Into 'ribbons', for garnish|
Place eggs in a small saucepan and fill with enough cold water to just cover. Bring to a full boil over high heat. Reduce heat to medium and cook for 10-12 minutes. Remove from heat, drain, and immediately place eggs in ice cold water until cool. Drain water and shake eggs well against the side of the saucepan to crack shells. Peel, then finely chop eggs. Stir together the mayonnaise, pesto, salt and tomatoes in a medium bowl. Stir in eggs just until evenly coated, then set aside. Preheat oven to 400 degrees. 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. Immediately place a slice of mozzarella on each piece. Spread a spoonful of the egg salad on the mozzarella, then top with basil ribbons.
This is a quick and easy brunch or appetizer recipe.