Egg Crostini

Crispy and cheesy, this egg crostini makes a great starter or main when paired with a soup or salad. Toasted rolls or a sliced baguette are topped with a ranch egg salad mixture and shredded Parmesan cheese. A few minutes under the broiler and you’re good to go!

Prep Time:
8 min
Cook Time:
2 min


Nutrition Facts
  • 6 hard boiled eggs, peeled and chopped
  • 2 tbsp (30 mL) ranch-style salad dressing
  • 3 sub sandwich-style rolls (6-inch/15 cm)
  • 3/4 cup (175 mL) pasta or tomato sauce
  • 1/2 cup (125 mL) shredded Cheddar or mozzarella cheese


  1. Stir together eggs and salad dressing in medium bowl. Set aside.
  2. Cut rolls in half lengthwise. Cut each half crosswise into two pieces. Place pieces, cut sides up, on baking sheet. Broil for a few seconds, watching closely, just to lightly toast.
  3. Spread 1 tbsp (15 mL) pasta sauce over each piece. Spoon a rounded tablespoon (15 mL) of egg mixture over top. Sprinkle 2 tsp (10 mL) shredded cheese over egg mixture. Broil until mixture is hot and cheese is melted, 1 to 2 minutes. Serve warm.