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. 🙂