Chicken Salad Crostini Recipe By Tasty

Steps:

• Heat oven to 350ºF.
• Brush bread slices with dressing; place in single layer on baking sheet.
• Bake 10 to 13 min. or until golden brown. Cool 5 min. Meanwhile, combine all remaining ingredients except arugula.
• Top toast slices with chicken mixture and arugula.

Steps:

• Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
• Arrange the bread in a single layer on the prepared baking sheet. Brush each piece of bread with olive oil. Lightly sprinkle with salt. Bake for 12-14 minutes, until the edges are light golden brown. Let cool.
• Make the Waldorf chicken salad: In a medium bowl, combine the chicken breast, grapes, celery, mayonnaise, and lemon juice and mix well. Season with salt and pepper.
• Place 2 apple slices on each crostini. Top with 1 heaping tablespoon of chicken salad. Garnish with ½ teaspoon chopped walnuts.
• Enjoy!

Steps:

• In small bowl, mix fig spread, shallots, vinegar and oil. In medium bowl, toss salad greens with 1/2 cup of the fig dressing.
• Divide greens and chicken mixture evenly among toasted bread slices; drizzle with remaining fig dressing and top with goat cheese.

Steps:

• Heat oven to 350.
• Brush bread slices with oil; place on ungreased cookie sheet.
• Bake at 350 for 8 to 10 minutes or until crisp.
• Top each with pizza sauce, chicken, cheese and parsley.
• Bake at 350 for an additional 5 to 8 minutes or until topping is hot and cheese is melted.
• Serve warm.

Steps:

• Preheat the oven to 350°F.
• Set the baguette slices on baking sheet and lightly brush with olive oil.
• Bake until golden brown on both sides, turning once, about 4 minutes; (alternately the bread may be browned on a grill, which will impart a lightly smoky flavor.).
• In a large skillet melt the butter, add the onion and saute until soft about 3 minutes.
• Add chicken livers, cognac and sage to the pan and saute until the livers are browned on all sides but still slightly pink in the center.
• Stir in capers and season to taste with salt and pepper.
• Transfer the chicken liver mixture to a food processor and puree on high speed.
• Allow to cool before spreading on crostini.

Steps:

• In a large bowl, combine the first 6 ingredients. In a small bowl, whisk the oil, garlic, salt and pepper; drizzle over chicken mixture and toss to coat. Refrigerate until serving., Cut baguettes into 1/2-in. slices. Place on ungreased baking sheets. Bake at 425° for 2-4 minutes or until lightly browned. Cut garlic in half lengthwise; rub over bread. Brush with oil and sprinkle with salt. Bake 2-3 minutes longer or until crisp. Serve crostini with salad.

Steps:

• Set the oven to broil at 425 degrees F (220 degrees C).
• In a small saucepan, combine the olive oil, butter and garlic. Set over medium heat, and cook until butter has melted and the mixture starts to bubble. Season with salt and pepper. Remove from the heat.
• Dip each slice of bread into the garlic mixture, turning to coat each side. Place Parmesan cheese on a plate. Press one side of each piece of bread into the cheese, and place cheese side up on a baking sheet.
• Broil on the middle rack of the preheated oven for about 8 minutes, or until golden brown.

Steps:

• Make crostini:
• Place bread on baking sheet. Spread tomato paste over. Top each with 1 tomato slice. Sprinkle cheese atop.
• Make chicken:
• Pound each chicken breast between sheets of plastic to 1/4-inch-thickness. Sprinkle chicken with salt and pepper. Place flour in bowl. Heat 1 teaspoon oil in large nonstick skillet over high heat. Lightly coat 2 chicken with flour; shake off excess. Transfer to skillet and cook until brown and cooked through, about 2 minutes per side. Transfer chicken to plate and tent with foil. Repeat with 1 teaspoon oil, flour and remaining chicken.
• Heat 1/2 teaspoon oil in same skillet over low heat. Add green onions and garlic; sauté until tender, about 2 minutes. Stir in broth and wine scraping up any browned bits in skillet. Add lemon juice and 2 tablespoons parsley. Increase heat to high; boil until liquid is slightly reduced, about 3 minutes. Mix in lemon peel. Season with salt and pepper. Return chicken to skillet; simmer until heated through, turning to coat.
• Meanwhile, preheat broiler. Broil crostini until cheese melts, watching closely, about 1 minute.
• Transfer chicken to plates. Spoon pan juices over chicken. Sprinkle with remaining parsley. Serve with crostini.