Pickled Egg Salad Crostini with Prosciutto is an appetizer that incorporates a beautiful pickled egg salad with salty prosciutto and fresh herbs. The egg salad can be kept coarse and chunk or partially blended to make it smoother. Use any leftover egg salad to make an awesome sandwich.
Pickled Egg Salad Crostini with Prosciutto
(Adapted from recipe courtesy of BonAppetit.com, February 2015)
Makes 18 servings
1 cup apple cider vinegar
1 cup distilled white vinegar
2 tsp sugar
3 tsp, kosher salt
9 large eggs, hardboiled and peeled
2/3 cup mayonnaise
1/2 cup finely chopped chives
1/4 cup finely chopped parsley
Freshly ground black pepper
18 1/4″ thick slices of French bread
1/2 cup extra-virgin olive oil
Parsley leaves and stems to garnish
18 strips thinly sliced prosciutto
Bring the vinegars, sugar, salt and 1 cup of water to a simmer in a medium saucepan. Let cool.
Place the hardboiled eggs in the pickling liquid and chill for up to 12 hours. Remove the eggs from the pickling liquid. Coarsely chop; mix with mayonnaise, chopped chives and parsley in a medium bowl. Season with salt and pepper and add some pickling liquid, if desired.
Preheat oven to 375F. Place the bread slices on a foil-lined, rimmed baking sheet. Brush both sides of each slice with oil. Toast for 7 minutes. Flip the slices over and bake for another 5 minutes. Remove from oven and sprinkle with sea salt and paprika. Allow to cool.
To assemble, top each toast with pickled egg salad, some parsley and a slice of prosciutto.