Egg Crostini with Radish & Anchovy Dinner Recipe
This elegant dinner recipe features toasted bread topped with hard-cooked eggs, radishes, anchovy fillets, and capers for a delicious combination of flavors. Perfect for a light supper or late-night snack, it’s a quick recipe with a gourmet touch that’s both satisfying and easy to prepare.
Equipment
- Toaster or grill pan for bread toasting
Ingredients
- 4 large eggs hard-cooked, peeled, and sliced
- Fine sea salt to taste
- 4 slices country-style bread or 8 slices baguette ½-inch thick
- 2 garlic cloves halved crosswise
- Fancy salted butter at room temperature (as needed)
- 1 medium watermelon radish or 4 small radishes thinly sliced
- Extra-virgin olive oil as needed
- 4–6 oil-packed anchovy fillets
- 4 teaspoons drained capers
- Fresh lemon juice to taste
- Freshly ground black pepper to taste
- Sliced scallion greens optional, for garnish
Instructions
- Lightly season the egg slices with sea salt and set them aside.
- Toast the bread slices until golden and slightly crisp. While the bread is still hot, rub each piece with the cut side of a garlic clove to infuse it with flavor. Let the bread cool slightly before spreading a thick layer of butter over the surface.
- Arrange the egg slices on top of the buttered toast, followed by thinly sliced radishes.
- Place the anchovy fillets and capers over the eggs and radishes. Drizzle everything with a light coating of olive oil. Add a few drops of fresh lemon juice for brightness, and finish with a sprinkling of black pepper.
- If desired, garnish the crostini with sliced scallions for an extra pop of color and flavor. Serve immediately.
Notes
- Use high-quality ingredients like farmer’s market eggs and imported anchovies for the best flavor.
- For added crunch, you can toast the bread in olive oil rather than plain toasting.
- Serve these crostini with a side salad or a light soup for a complete dinner.
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