What could possibly be better than a bit of bruschetta? How about bruschetta with just a little more substance? A bite of protein, fat and tons of flavor makes these chicken and pesto bruschettas a finger food you can feel good about scarfing down. In fact, if you make them for a light lunch, I don’t think anyone would bat an eye.
You can personalize these tasty bites any way you like. For instance, you could switch the pine nuts in the pesto for pistachios or even peanuts -- if no one you’re serving is allergic, of course. Or, you could even make half with pesto and half with a more traditional tomato-only topping, so your guests have more options.
Chicken and pesto bruschetta
10
20 minutes
10 minutes
30 minutes
1 cup fresh basil, plus more for garnish
3 tablespoon pine nuts
2 cloves garlic, peeled
¼ cup olive oil, plus additional for brushing
¼ cup Parmesan cheese, grated
1 cup precooked shredded chicken
4 very ripe tomatoes, diced
1 tablespoon balsamic vinegar
1 teaspoon honey
1 large baguette
Preheat the oven to 400 F.
In a small food processor, combine the basil, pine nuts, garlic, olive oil and Parmesan cheese, and pulse until a pesto paste forms. Transfer to a mixing bowl, and add the shredded chicken. Mix well, and set aside.
In a medium mixing bowl, combine the tomatoes, balsamic vinegar and honey. Toss well. Set aside.
Slice the baguette into ¼ thick slices, and arrange them on a baking sheet lined with aluminum foil. Brush each lightly with olive oil, and toast for 5-10 minutes, or until golden brown.
Once the bruschetta is out of the oven, spread each toast with a layer of the pesto chicken, and then top with a layer of the tomatoes. Serve immediately.
