When the kids came back from Florida I did up a roast chicken dinner.  I chose that because it’s a special dinner and I need the bones to make homemade stock.  I had the bad luck of picking one of the hottest days of the year so far with about 95% humidity.  The A/Cs were working overtime and not necessarily winning.

The kids enjoyed the dinner but of course we have a ton of chicken left over.  I’ll freeze some for soup later in the cooler months but I was in the mood to make crostinis for my husband and me as a light meal.  I made three toppings.  A quick one with heirloom tomatoes, red onions, and a vinaigrette to keep things nice and bright.  I also made one of our favorites, Buttery Mushrooms, that I could just eat bowls of.  For the third I did up a chicken with sundries tomatoes.

Heat up a tablespoon or so of olive oil in a skillet and add a handful of chopped sun dried tomatoes.  Cook low and slow for several minutes to make sure the sun dried tomatoes soften up.

Next I sliced up about a 1/4 cup of red onion.  Add it to the skillet and allow the onions become translucent.

Cut up about a cup of the roasted chicken.  Add that with a teaspoon or so of fresh thyme and a splash of lemon juice.

Cook until the chicken is warmed through.

For the bread we used the boule my husband makes which is absolutely fantastic.  I sliced and buttered it before toasting.

Obviously this would great with a lovely bottle of wine.  But I was in the mood for a dirty martini and I have to say that worked well.  Olives go well with crostini.  🙂