Shelly's Recipe

PESTO CHICKEN-FONTINA CROSTINI

Category: Bruschetta, Crostini and Canapes

1 pkg thin-sliced boneless, skinless chicken breasts or turkey breast cutlets
1 baguette, cut into 30 1/4 inch-thick slices
Olive oil spray
1 tbsp prepared pesto
1/4 tsp red hot pepper flakes
6 oz fontina, cut into 30 pieces
1/2 cup roasted red peppers, cut into 1-inch pieces
30 small fresh basil leaves to garnish

Preheat oven to 400. Lay baguette slices on a sheet-pan and toast until golden. Spray a non-stick skillet with olive oil spray and warm over high heat. Add chicken, cut into 30 pieces, and saute until firm and golden. Stir in pesto and red pepper flakes. Set aside.

Set a piece of fontina on each baguette slice and return to oven until cheese melts. Top each crostini with a piece of chicken and a piece of roasted pepper. Garnish with basil leaves and serve. Makes 4 sandwiches