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Pesto Chicken Fontina Crostini

  Baguette 1 , cut into 30 ,1/4-inch-thick slices
  Thin sliced skinless & boneless chicken breasts/Turkey breast cutlets 8 Ounce, cut into 30 pieces (1/2 Of 16 Ounce Package)
  Pesto 1 Tablespoon (Prepared)
  Red pepper flakes 1⁄4 Teaspoon
  Fontina cheese 6 Ounce, cut into 30 pieces
  Roasted red peppers 1⁄2 Cup (8 tbs), cut into 1-inch pieces
  Fresh basil leaves 30 Small (For Garnish)

Preheat oven to 400 °F.
Place baguette slices on a baking sheet and toast until golden.
Spray a nonstick skillet with olive oil cooking spray and warm over high heat.
Add chicken and saute until firm and golden.
Stir in pesto and red pepper flakes.
Set aside.
Place 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

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1615 Calories from Fat 575

% Daily Value*

Total Fat 65 g99.9%

Saturated Fat 35.7 g178.3%

Trans Fat 0.1 g

Cholesterol 328.9 mg109.6%

Sodium 3236.7 mg134.9%

Total Carbohydrates 130 g43.4%

Dietary Fiber 0.86 g3.4%

Sugars 5 g

Protein 115 g229.5%

Vitamin A 122.3% Vitamin C 84.1%

Calcium 101.4% Iron 16.5%

*Based on a 2000 Calorie diet


Pesto Chicken Fontina Crostini Recipe