Leftover Chicken Makes a Great Crostini

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.

Chicken crostini 1 2016

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.

Chicken crostini 2 2016

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

Chicken crostini 3 2016

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.

Chicken crostini 4 2016

Cook until the chicken is warmed through.

Chicken crostini 5 2016

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

Chicken crostini 6 2016

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.  🙂

I Don’t Give a Fig, Actually That’s Not True….

As many of you know I do my best to buy local foods but because some ingredients can’t be grown here and we’ve been spoilt by having them available anyway as I’d be hard pressed to give up real Parmesan cheese.  And wine.  But there are some ingredients that either we just can’t get or are strictly seasonal and we may get lucky here and there.  Figs are such an ingredient.  I have come across many a fig recipe that just makes me envious and I can’t do anything about it because we can’t get figs!  So you better believe when I saw some at the co-op I grabbed them.  They are very expensive so I only got one pack.  Wonder how many I would need to get to make fig bars?

In any case I wanted to do something simple for dinner.  I came across Taste Spotting on Pinterest that has loads of crostinis.  Their version of crostini used brie which I did for my husband but for me I used goat cheese.  I also made up so more buttery mushrooms and baked brie to have with crackers.  Perfect after a long day!

This is super easy but the flavour is amazing.  The ingredients needed are figs, goat cheese, salad greens, prosciutto, and crusty bread toasted.

Fig crostini 1 2013

You can grill the figs on a proper grill but it was really cold so I took our cast iron grill and did it stove top style.  Slice the figs and place on the hot grill.  I did spray some cooking oil on the grill before heating up.  Cook on each side until grill marks start forming.  You want them to soften and warm through.

Fig crostini  2013

After you toast the crusty bread spread the cheese, layer on prosciutto and salad greens, then top with the fig.

Fig crostini 2 2013

As I said this was amazing!  This is now one of my favourites by far.  The sweetness of the fig against the savory of the rest of the ingredients was a great balance.  And it takes less than 10 minutes to make.  Perfect!

Bacon Crostini

One of the things we learned at the cooking class we took in Tuscany was crostinis.  Easy to make and great for a light meal or starters.  My husband makes amazing bread and he did up the baguettes for this.  Unfortunately I was at work so I don’t have any photos.  When I make them I will do a post.

To start I gathered some fresh rosemary from the garden.

Then I chopped up some bacon and onion.  The bacon is nitrate free that we can get at our grocery store.

I start rendering the bacon first, once there is enough bacon fat I through in the onions and rosemary to cook through.  To deglaze the pan and add flavour I usually splash in a bit of white balsamic vinegar.  It’s not real balsamic obviously but that’s what it says on the label.  I got distracted and splashed in dry sherry instead.  Fortunately it worked just as well.

While this is cooking put some olive oil on the sliced bread and toast.  Top the crostini and enjoy!

I usually do a decent batch of this because it is so delicious.  This is very good paired with a chablis or pinot grigio.