Recipe: Spring Breakfast Crostini

Recipe by Dani San Filippo

Demonstrated at the Decatur Farmers Market on Saturday, April 16th

2016-04-16 Breakfast Crostini Collage Chef Dani



  1. Hard boil and peel eggs. Chop into quarters.
  2. Thinly slice radishes and cover with vinegar to make quick pickled radishes. These can be made ahead and kept in the fridge for up to a week.
  3. Thinly slice green onions (whites only). Cover onion slices with red wine vinegar (used today) or champagne vinegar and let sit while preparing other ingredients (this makes a quick pickled green onion).
  4. Sautee asparagus in EVOO and pinch of sea salt on med-high heat until bright green and just slightly softened.
  5. When asparagus is done throw bread in pan on high heat and toast, ~3 minutes/side. Spread light layer of grainy mustard (Dijon) on toast.
  6. Serve asparagus and toast with boiled egg and top with some quick

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