Cobb Salad Crostini

Cobb Salad has been around forever and for good reason! It's packed with flavor, fresh and really easy to throw together. This appetizer takes all of the delicious traditional Cobb salad ingredients- bacon, blue cheese, fresh tomato, avocado and a simple vinaigrette and turns it into a gorgeous, fresh but easy appetizer perfect for a summer happy hour!
If you're looking to shave some time off of the prep you can easily make the crostini and vinaigrette ahead of time and then when you're ready to serve all you need to do is toss the chopped salad part together and top the baguette slices!

Cobb Salad Crostini

1 baguette, sliced into ¼ inch thick rounds

6 Tablespoons olive oil

2 Tablespoons dijon mustard

2 Tablespoons red wine vinegar

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon pepper

1 cup cooked bacon, chopped

1 cup diced seeded tomatoes

1 cup diced hard boiled eggs

1 cup romaine lettuce, finely chopped

1 cup cubed avocado

2/3 cup blue cheese crumbles

Pre-heat the oven to 350 degrees.

Place the baguette rounds on a large baking sheet and spray both sides with olive oil cooking spray. Place in the oven for 5 minutes, or until lightly brown. Turn them over and continue to bake, for another 5- 7 minutes, or until toasted and crisp.

While the crostini are baking, whisk together the olive oil, dijon mustard, red wine vinegar, garlic powder, salt and pepper. Gently fold in the chopped bacon, tomatoes, hard boiled eggs, romaine lettuce, and avocado until evenly coated with the vinaigrette.

Spoon the mixture onto the crostini, top with blue cheese crumbles and serve.

Look how pretty those are! These won't last long, I promise!

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