Italian Bruschetta with an Eggscellent Twist
Topping this classic appetizer with hard-cooked eggs adds new flavors and extra protein.
- 6 1-inch thick Italian bread slices
- 1 1/2 cup tomato bruschetta, drained (a spread of tomatoes, basil and garlic)
- 6 hard-cooked, sliced eggs or fried eggs
- 3/4 cup shredded Italian blend cheese
- 1/2 cup shredded Parmesan cheese
- fresh snipped basil.
- Place bread slices on baking sheet; top with 1-2 tablespoons of Italian blend cheese and heat in a 450°F oven for 3-5 minutes to melt cheese. Remove bread from oven, and place 2-3 tablespoons bruschetta mixture on each bread slice.
- Top with a hard-cooked egg slices, 1 tablespoon of Parmesan cheese. Return to oven for an additional 2-3 minutes to melt cheese. Sprinkle with basil, and serve immediately.
Substitution Tip: You may used red pepper or sun-dried tomato bruschetta in place of traditional tomato bruschetta.
Calories from Fat 48 (16%)
(5%)Total Fat 3g
(25%)Saturated Fat 5g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrate 20g
(0%)Dietary Fiber 0g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.