Name: Christmas Bruschetta
Ingredients: 1 baguette, cut bias in 1/2” slices; 6 Slices Prosciutto; Pesto (homemade or store-bought); 4 eggs; 4 Tbsp mayonnaise; 2 tsp Dijon mustard; 2 Tbsp yellow mustard; Salt and freshly ground pepper to taste; cups Fresh basil leaves, packed tightly; 2 cups Parmesan cheese, freshly grated; 3 cups Pine nuts toasted; 2 cups Olive oil; Garlic cloves, smashed; Salt and pepper to taste; Fresh basil

Christmas Bruschetta

Course: AppetizersCuisine: Italian

Christmas Bruschetta: Baguette slices topped with Prosciutto and a festive egg salad blend of eggs, mayo, Dijon, and yellow mustard. Garnished with fresh basil for a delightful holiday treat!

Cook Mode

Keep the screen of your device on

Ingredients

1 baguette, cut bias in 1/2” slices
6 Slices Prosciutto
Pesto (homemade or store-bought)
Egg Salad:
4 eggs
4 Tbsp mayonnaise
2 tsp Dijon mustard
2 Tbsp yellow mustard
Salt and freshly ground pepper to taste
Basil Pesto Sauce:
cups Fresh basil leaves, packed tightly
2 cups Parmesan cheese, freshly grated
3 cups Pine nuts toasted
2 cups Olive oil
Garlic cloves, smashed
Salt and pepper to taste
Garnish:
Fresh basil

Directions

Toast:
Preheat the oven to 400ºF.
Brush both sides of each baguette slice with olive oil.
Place the slices on an ungreased baking sheet and bake for 3 minutes, turn, and bake for an additional 3 minutes or until both sides are golden brown. Allow the slices to cool.
Egg Salad:
Fill a small saucepan with cold water to cover the eggs.
Turn your burner on high and set your timer for 13 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, mustard, salt, and pepper, and mix well.
Place a heaping Tbsp of the egg mixture onto each toast slice.
Cooking the Prosciutto:
Use a skillet and add a bit of olive oil and cook one slice of Prosciutto at a time.
Cook on medium-high heat and flip a few times to ensure even cooking.
Let cool on a paper towel. Repeat until all are cooked.
Basil Pesto Sauce:
Use a food processor to make this sauce. Simply add the basil leaves, parmesan cheese, pine nuts and garlic cloves. Pulse for 10 seconds and then slowly pour the olive oil into the mixture while food processor is on. Continue to pulse until the mixture is smooth. Taste and then season with salt and pepper. Place into an airtight container immediately so the bright green color remains. Refrigerate until ready to use.
Assembly:
Spread a layer of pesto (about 1 tsp) on each piece of toast.
Place a heaping Tbsp of the egg salad onto each toast over the pesto.
Top it with crumbled crispy prosciutto
Sprinkle chopped fresh basil
Enjoy!

Christmas Bruschetta

Ingredients

Directions

Recipe Video

Olenka Cooks

Contact Olenka

Follow Olenka