Bruschetta’s origin dates back to at least the 15th century in central Italy. By topping this appetizer with hard-cooked eggs, guests enjoy this perennial favorite new flavor profiles and an added protein punch. The high-quality protein added by eggs provides the mental-and-physical energy.
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. Yield: 6 servings.
*May use roasted red pepper bruschetta or sun-dried tomato bruschetta, drained.
Please add instructions for hard-cooking eggs and frying with vegetable spray.
