Pesto Chicken Fontina Crostini Recipe
Ingredients
| 1 baguette, cut into 30 (1/4-inch-thick) slices | ||
| Chicken breast boneless skinless package | 1/2 , cut into pieces | |
| Pesto | 1 Tablespoon, prepared | |
| Red pepper flakes | 1/4 Teaspoon | |
| 6 ounces fontina cheese, cut into 30 pieces | ||
| 1/2 cup roasted red peppers, cut into 1-inch pieces | ||
| 30 small fresh basil leaves to garnish | ||
Directions
Preheat oven to 400 °F.
Place baguette slices on a baking sheet and toast until golden.
Spray a nonstick skillet with olive oil cooking spray and warm over high heat.
Add chicken and saute until firm and golden.
Stir in pesto and red pepper flakes.
Set aside.
Place a piece of fontina on each baguette slice and return to oven until cheese melts.
Top each crostini with a piece of chicken and a piece of roasted pepper
Place baguette slices on a baking sheet and toast until golden.
Spray a nonstick skillet with olive oil cooking spray and warm over high heat.
Add chicken and saute until firm and golden.
Stir in pesto and red pepper flakes.
Set aside.
Place a piece of fontina on each baguette slice and return to oven until cheese melts.
Top each crostini with a piece of chicken and a piece of roasted pepper
Chef
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