Tags

, , , , , , , , ,

DSCF5869

It’s hard to believe Labor Day weekend is already here. Fall will be coming soon and thoughts of hosting a tea party are on my mind. I would really like to change up my standing menu by changing the tea sandwiches and lightening up my quiche. I thought different fillings on top of crostini would offer a nice change. Egg salad is one of my favorite sandwich fillings so I want to start with that. Instead of the plain mayonnaise I added a little Dijon mustard, fresh lemon juice, fresh chopped chives and salt and pepper. Because I’m a bacon lover I fried up some bacon to add a little something extra. The seeds on the baguette work nicely, adding flavor that works well with the egg and bacon. These little egg crostini turned out delicious and look elegant on the plate. Just what I was envisioning. I will be working on a tuna and chicken salad crostini next. I would also like to lighten up my quiche. My favorite quiche is loaded with three different cheeses. It is delicious but a bit on the heavy side. I’m going for a classic French quiche in which the filling has a delicate custard and crisp diced ham. I love that it’s a light bite and oh so delicious. I’m still struggling with the tart crust. I need to find the perfect dough. My dough turned out a bite gummy. However the filling taste just right. So please don’t judge my crust just yet! It’s a work in progress. I will post my final result soon. But here’s a sneak peak at my French quiche.

DSCF5892

DSCF5901Egg Salad crostini:

6 eggs

4 Tablespoons of mayonnaise

1 Tablespoon of Dijon mustard

3 Tablespoons freshly squeezed lemon juice

1-2 Tablespoons fresh chopped chives, or green onion

Kosher salt, to taste

Freshly cracked pepper, to taste 

French baguette, seeded or plain, toasted

Boil the eggs and cook the bacon till it’s crispy. Prepare the mayonnaise dressing. In a small bowl add the mayonnaise, Dijon mustard, lemon juice, chives or green onion, and salt and pepper to taste and stir to mix well. Chop the eggs and add the mayonnaise dressing over the eggs and gently blend together. Reserve just a small amount of the mayonnaise dressing to spread on your crostini.Toast your baguette rounds in a 400 degree oven for 8-10 minutes till golden brown. Lightly spread the crostini with the mayonnaise dressing place a piece of the bacon on each crostini and top and put a dollop of the egg salad on top.

DSCF5859

DSCF5862

DSCF5863

DSCF5867

DSCF5868