Open Face Chicken Crostini Recipes

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OPEN-FACE CHICKEN CROSTINI



Open-Face Chicken Crostini image

Enjoy these tasty chicken crostinis - a flavorful lunch or brunch that can be made ready in just 10 minutes.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 10m

Yield 4

Number Of Ingredients 8

3/4 cup fig spread or preserves
1/3 cup finely chopped shallots
3 tablespoons balsamic vinegar
2 tablespoons olive oil
2 cups mixed baby salad greens
2 cups shredded cooked chicken
8 slices rustic Italian bread, toasted
1/2 cup crumbled goat cheese (2 oz)

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.

Nutrition Facts : Calories 580, Carbohydrate 75 g, Cholesterol 70 mg, Fat 2, Fiber 3 g, Protein 28 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 33 g, TransFat 1/2 g

OPEN-FACE CHICKEN PITAS



Open-Face Chicken Pitas image

Deli chicken takes the place of lamb in these easy-to-assemble gyro sandwiches.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 9

2 cups shredded deli rotisserie chicken, without skin (from 2- to 2 1/2-lb chicken)
1 teaspoon Greek seasoning
4 Greek-style pita fold breads (7 inch)
1/3 cup refrigerated hummus
1/2 cup chopped cucumber
2 plum (Roma) tomatoes, chopped (1 cup)
1/2 cup crumbled feta cheese (2 oz)
Plain yogurt or sour cream, if desired
1 green onion, sliced (1 tablespoon)

Steps:

  • In medium microwavable bowl, mix chicken and Greek seasoning. Microwave uncovered on High 1 to 2 minutes, stirring once or twice, until hot. Cover to keep warm.
  • Heat pita folds as directed on package. Spread each pita fold with about 1 tablespoon hummus. Top with 1/2 cup warm chicken, the cucumber, tomatoes and cheese. Serve topped with yogurt and onion.

Nutrition Facts : Calories 400, Carbohydrate 46 g, Cholesterol 75 mg, Fiber 3 g, Protein 30 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 2 g, TransFat 0 g

CHICKEN LIVER AND CARAMELIZED ONION CROSTINI



Chicken Liver and Caramelized Onion Crostini image

A good recipe for chicken liver pâté is critical. This is not your grandmother's chopped liver; my version is supremely silky and light, with a hint of brandy. The chicken liver as well as the crostini toasts can easily be made a day ahead: refrigerate the liver, pressing plastic wrap directly on the surface, and store the crostini in an airtight container.

Yield serves 6

Number Of Ingredients 15

2 tablespoons unsalted butter
1 medium onion, coarsely chopped
Kosher salt and freshly ground black pepper
2 garlic cloves, minced
1 pound chicken livers, trimmed and rinsed
1/2 cup brandy or Cognac
1 tablespoon Dijon mustard
1/2 cup chicken stock
2 tablespoons heavy cream
Crostini (recipe follows)
Chopped fresh flat-leaf parsley
1 baguette, sliced 1/2 inch thick on a slight diagonal
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
(makes 24 slices)

Steps:

  • Place a large skillet over medium-high heat and add the butter. When the butter has melted, add the onion and sauté until caramelized, about 10 minutes; season with salt and pepper. Transfer a quarter of the caramelized onion to a plate and set aside for the garnish.
  • Add the garlic and chicken livers to the pan. Sauté for a couple of minutes until the livers begin to brown but are still slightly pink in the center; season with salt and pepper. Carefully, pour the brandy into the pan. If it flames up, shake the pan to put out the fire. Cook for a minute until the alcohol has evaporated. Mix in the mustard and stock, and continue to cook until the liquid is reduced by half, 3 to 5 minutes; it should still be pretty soupy. Don't cook the livers fully through as they tend to dry out and get a grainy texture. Stir in the heavy cream.
  • Transfer everything to a food processor and puree for a minute or two until completely smooth, scraping down the sides of the processor as needed; season again with a little salt and pepper. Set aside to cool.
  • To serve, spoon a generous tablespoon of the chicken liver on each crostini and top with the reserved onions. Arrange on a platter and sprinkle with parsley.
  • Preheat the oven to 350°F.
  • Brush the bread on both sides with olive oil and arrange side by side on a baking sheet; season lightly with salt and pepper. Bake until light brown and crisp, about 10 minutes. Flip the slices over or rotate the pan if some are cooking faster than others. Let cool completely. Alternatively, you can brown the bread on a hot grill or with a panini press, which will impart a light smoky flavor.

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