Chicken and Brie Crostini

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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.

  • Serves: 12
  • Prep Time:
  • Cook Time:
  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.

For a lunch or light dinner, use a French bread loaf instead of a baguette. Follow all the same steps adjusting the amount of chicken and brie to fit larger toasts. Serve with a salad.

Mango Chutney or salsa can be used instead of a fruit preserve.

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