3/4 cup olive oil
8 oz cream cheese
1/8 tsp. Salt
salt and pepper
1/2 cup of Biltong, grated in a food blender. (we used spicy)
Preheat oven to 350 degrees.
Cut baguette into slices that are about 1/4" thick.
Arrange crostini on baking sheets, brush both sides with oil, and season to taste.
Bake for about 15 to 20 minutes until they are golden brown.
Top with cream cheese and sprinkle with Grated Biltong.
Put the egg yolk mixture in a gallon zip lock bag, or piping bag, and pipe into the egg white "shells".
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