Bruschetta Polonaise

Savory bruschetta with hard cooked diced eggs.

  1. Preheat oven to 450° F. Dice eggs and combine with tomatoes, garlic, extra virgin olive oil and balsamic vinegar in bowl and mix. Add chopped basil, salt and pepper.
  2. Slice the baguette diagonally into slices about ½" thick. Coat one side of each slice with olive oil using pastry brush.
  3. Place on baking sheet, olive oil side down. Toast for 5-6 minutes, until bread just begins to turn golden brown.
  4. Place topping on toasted bread slices and serve.

  • Serve with cottage cheese or Italian-style salad.
  • Daypart suggestion: appetizer, or for lunch or dinner.

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