Egg And Olive Crostini

1. 1

   Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

2. 2

   Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.

3. 3

   In a medium bowl, thoroughly blend cream cheese, lemon juice, prepared Dijon-style mustard and ground black pepper. Stir in chopped eggs, olives and chives.

4. 4

   Cut each bread slice into 4 triangles. Lay triangles flat and create a shallow hollow on the face of each. Brush with olive oil and fill with mixture from the bowl.

5. 5

   Arrange slices on baking sheet and bake in the preheated oven 10 minutes, or until bread is lightly toasted. Garnish with paprika before serving.

* Per serving · 4 servings · Values may vary.