With a crostino, your meal is still elegant yet comes together in less than five minutes. It just takes a bit of advanced planning.
First, hard-boil six to one dozen eggs, and keep them around for snacking, adding to green summer salads, or this New Potato and Egg Crostino recipe. It’s not directly related to this recipe, but believe me, you’ll be happy you have them. (Don’t know how? Check out this fool-proof method.)
With hard-boiled eggs, it is imperative that you choose well-raised eggs. Buy them from your farmers’ market, or another trusted source. If you feel that four dollars a carton is steep, remember that the breakdown amounts to only 33 cents per egg, which isn’t a lot to pay for humanely-raised food.
As I’ve documented before, I developed a love for new potatoes this summer, and with a glut of rosy spuds on my countertop or pre-boiled in my fridge, I needed a way to eat them other than slicked with cilantro pesto and speared on my fork.
I can safely say that I never kept hard-boiled eggs in my refrigerator, nor cooked a new potatoby choice one year ago, and now, I keep them on hand as if they’re baking supplies. If you try this combination once, you might start stocking up on deep yellow-yolked eggs and first-of-the-season new potatoes, too.
1 piece whole-grain bread
1 garlic clove, halved
1 tbsp extra-virgin olive oil
Salt, to taste
Freshly ground pepper, to taste
1 -2 boiled new potatoes, cut into 1/4-inch slices
1 hard boiled egg, cut into 1/4-inch slices
3-4 leaves basil
Grill or toast the bread, then rub with the halved garlic clove all over. Drizzle half of the olive oil on the bread, and season with salt and freshly ground pepper. Alternating between potato and egg, place the slices on top of the bread. Drizzle with the remaining olive oil, season with salt and freshly ground pepper. Garnish with basil leaves. Serve!