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Perfect for entertaining, these crostinis are best enjoyed right away. To make up to 24 hours ahead, cover and refrigerate dressing and romaine/egg separately. Slice baguette on a baking sheet and cover until ready to broil. Bake off crostini and assemble last minute! 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 • 4 𝗘𝗴𝗴𝗹𝗮𝗻𝗱'𝘀 𝗕𝗲𝘀𝘁® 𝗛𝗮𝗿𝗱 𝗖𝗼𝗼𝗸𝗲𝗱 𝗘𝗴𝗴𝘀, chopped • 1 Baguette, cut into ½ inch slices (~24 slices) • 6 cups Romaine Hearts, 3 medium hearts, chopped into thin ribbons • 1/2 cup Parmesan Crisps, coarsely crumbled • 3 Tbsp Extra-Virgin Olive Oil • 1 clove Large Garlic, peeled • 1/2 cup Parmesan Cheese, plus more to garnish • 1/3 cup Mayonnaise • 2 cloves Large Garlic, minced • 1 1/2 Tbsp Fresh Lemon Juice • 1 1/2 Tbsp Dijon Mustard • 1 tsp Worcestershire Sauce • 1 tsp Anchovy Paste, optional • to taste Salt • to taste Black Pepper 𝗣𝗿𝗲𝗽𝗮𝗿𝗮𝘁𝗶𝗼𝗻 1. Add Romaine Hearts (6 cups) and chopped 𝗘𝗴𝗴𝗹𝗮𝗻𝗱'𝘀 𝗕𝗲𝘀𝘁® 𝗛𝗮𝗿𝗱 𝗖𝗼𝗼𝗸𝗲𝗱 𝗘𝗴𝗴𝘀 (4) to a large bowl. 2. In a medium bowl, whisk together Parmesan Cheese (1/2 cup), Mayonnaise (1/3 cup), Garlic (2 cloves), Lemon Juice (1 1/2 Tbsp), Dijon Mustard (1 1/2 Tbsp), Worcestershire Sauce (1 tsp), Anchovy Paste (1 tsp), Salt (to taste) and Black Pepper (to taste). 3. Pour dressing over the romaine and egg. Gentle toss until well-combined. 4. Preheat oven to high broil for 5 minutes. Place Baguette (1) slices on a large baking sheet in a single layer. Drizzle with Extra-Virgin Olive Oil (3 Tbsp). 5. Broil baguette slices for 2 to 4 minutes, watching carefully, until golden brown. 6. Remove from oven, and let cool for 3 to 5 minutes before rubbing the top of each crostini with whole Garlic (1 clove). 7. Top each crostini with a spoonful of salad. Don’t overfill or else the salad will slide off! 8. Plate crostini on a serving platter and garnish with Parmesan Crisps (1/2 cup). Enjoy!