Tomato and Cream Cheese Crostini

Use a round cookie cutter to cut circles out of the slices of sandwich bread.

Melt a pat of butter in a skillet and toast the bread on both sides until crispy and a vibrant golden brown. Let the crostini cool.

Arrange lettuce leaves on a plate.

Spread each piece of toast with cream cheese.

Slice the tomatoes into 1-1.5 cm thick rounds. Place the tomato slices on top of the toast.

Grate the hard-boiled eggs on a fine grater.

Add finely chopped dill and pressed garlic to the eggs. Dress the filling with mayonnaise and mix well.

Lightly salt and pepper the tomatoes to taste. Spoon a little of the egg mixture onto each tomato slice.

Top the appetizer with grated Parmesan and garnish with rings of green onion.