Barilla® Creamy Pesto & Chicken Crostini

Barilla Creamy Ricotta & Basil Pesto jar

Made with

Creamy Ricotta & Basil Pesto

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  • Prep
  • Cook
  • Skill
    Casual


Ingredients 2 Servings

  • 1 jar Barilla® Creamy Ricotta & Arugula Pesto sauce
  • 1 baguette, sliced thin on an angle
  • 2 tablespoons extra virgin olive oil
  • 2 cups rotisserie chicken, shredded
  • 1 lemon, zested and juiced
  • 2 plum tomatoes, small diced
  • ½ cup fresh basil, julienne
  • ½ cup, Parmigiano-Reggiano cheese, grated
  • Salt and black pepper to taste

Instructions

  • Preheat the oven to 375° F.
  • Place slices of baguette onto a sheet tray and drizzle with olive oil, bake in oven until golden brown and slightly crispy.
  • In a medium bowl combine chicken, lemon zest, tomatoes and basil. Season with salt and pepper. Gently fold everything until well incorporated.
  • Once the crostini's are out of the oven spread the Creamy Pesto sauce on each crostini and top with an even portion of the chicken/pesto mixture. Top with a sprinkle of cheese.
  • Place back into the oven and bake until cheese is melted and chicken has warmed through.
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