Recipe
Chicken and Brie Crostini
Prep Time: 25 min
Cook Time: 15 min
Serves: 12
A great appetizer idea for your next get together. For a gluten-free alternative, try serving the chicken and brie on Cortland apple slices instead of the bread.
Contributed By: Recipe by Manitoba Chicken Producers
Ingredients
4
boneless, skinless chicken breast(s)
2 tbsp (30 mL)
canola oil
salt, to taste
pepper, to taste
1
baguette, multigrain
2
cloves garlic, peeled and sliced
1/4 cup (60 mL)
mayonnaise
8 oz (230 g)
brie cheese, extra creamy
2 cups (500 mL)
arugula (rocket), washed and dried
1/3 cup (75 mL)
tart fruit preserve, such as lingonberry, blackcurrent or cranberry
thyme, fresh, for garnish
Instructions
1
Brush chicken breasts with oil and season with salt and pepper.
2
Grill chicken breasts until a meat thermometer inserted into the thickest piece reads 170°F (77°C) – about 5-7 minutes on each side. Remove from heat and let cool for 5 minutes. Slice chicken on the diagonal into ¼ inch slices and set aside. This step can be done up to 24 hours ahead – refrigerate chicken until needed.
3
Slice baguette on the diagonal into ½ inch slices. Grill or toast slices until golden brown. Arrange on a large cookie sheet or two smaller cookie sheets, allowing for a little space between toasts
4
Rub one side of each toast with the garlic and spread with a little of the mayonnaise. Top with a few arugula leaves. Top with one or two chicken slices (depending on size).
5
Slice brie into thin slices (approx 1/6 inch thick), leaving rind on. Place brie slices on top of chicken.
6
Place chicken brie crostini under broiler for 5-7 minutes or until cheese is melted and bubbling. Transfer crostini to a serving platter; top with a spoonful of fruit preserve and garnish with thyme sprigs. Serve warm.