Make it Monday- Sundried tomato chicken crostini

Happy Monday!   Today I’m sharing another appetizer dish I’ve become well-known for, sun dried tomato chicken crostini.  This is a quick, easy and oh so delicious recipe that will once again, make you the hit of the party!  I originally came across this recipe when my friend and I attended a cooking class at a local kitchen and bath store.  The chef was a funny, creative person who made some of the most delicious and simple recipes I’ve ever tasted.

For those of you not familiar with the term, crostini (meaning “little toast” in Italian) is an Italian appetizer consisting of a small slice of grilled or toasted bread and toppings.  I like to think of them as open-faced, mini sandwiches.

Sundried tomato chicken crostini

 

Sun dried tomato chicken salad

1 c sun dried tomatoes (I prefer the dried variety to avoid the extra oil found in others)

1 ½ c chopped walnuts

2 tbsp tomato paste

4 garlic cloves

1 c mayonnaise

1 roasted chicken ( I typically purchase a rotisserie chicken from my grocer)

 

Shred the chicken. Add the walnuts, garlic, and mayonnaise and tomato paste.

Chop the sun dried tomatoes and mix with the other ingredients well. Refrigerate until ready to spread on the crostini

 

Crostini

1 thinly sliced baguette (I purchase mine sliced from Panera)

parmesan cheese as desired

butter (optional)

olive oil

salt & pepper

 

Heat the oven to 375 degrees.  Arrange  baguette slices on a baking sheet and brush each with a small amount of butter, olive oil, and salt & pepper as desired.

Bake for about 15 minutes until the baguette starts to brown.  Spread each baguette with the chicken salad, garnish and serve.

 

Enjoy! I’d love to know if y’all try it!

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