This is a sponsored conversation written by me on behalf of Bertolli. The opinions and text are all mine.
Today I’m getting creative with Bertolli using some fun new ingredients to make a simple, stunning, and scrumptious appetizer– Chicken and Basil Citrus Crostini. What is a crostini? It is an appetizer that consists of grilled or toasted bread with toppings. And who doesn’t love yummy toasted bread with stellar fresh toppings?! I’ve already shared traditional Tomato Basil Bruschetta and Tropical Bruschetta so it’s time for a crostini which is typically topped with something that includes meat and/or cheese.The first thing you need for this crostini is a good ole crusty french baguette. You just slice it up, place on a baking sheet, drizzle with olive oil, and bake until toasty. Mmmm! My kiddos might have snagged a few freshly toasted pieces before I got a chance to start assembling. As much as I love butter for baking, I equally love olive oil for cooking. With such beautiful weather this spring, we’ve been grilling almost daily and pull out the bottle of Bertolli Organic Extra Virgin Olive Oil each time. It not only tastes awesome and prevents our veggies, chicken, meat, and fish from sticking to the grill, but it also helps produce the juiciest chicken, steak, and perfect fish. I made this chicken on my grill pan because we moved to an apartment and had to leave our good ole trusty grill behind but it turned out just as good thanks to the olive oil. So after cooking and slicing all you have to do is assemble. Pile on the radishes, chicken, kumquats, basil, drizzle with more oil, sprinkle with salt & pepper and serve! Aren’t those kumquats gorgeous?! They add the perfect summery pop of color. Have you ever eaten or even heard of a kumquat? It’s a tangy citrus fruit that tastes a lot like a combo of a lemon and an orange. It’s the size of a grape and you eat the whole thing. Yes! Peel included. The peels are really thin so it’s no biggie. Honestly, I’d find it annoying if I had to peel something so tiny. These are fun to eat plain, in salads, or on this crostini for a little refreshing zing. While the kumquats, chicken, radishes, and basil are what visually stand out in this crostini, what makes this appetizer really shine is the Bertolli Organic Extra Virgin Olive Oil. You don’t need much but without it you wouldn’t have that juicy chicken, yummy crusty bread, or glistening final look. Even though you’re not using much oil in this recipe it’s still important to have good quality and tasting oil. As the number one olive oil brand in the world, Bertolli makes every simple of act of cooking a joyful appreciation of life—transforming dishes through premium quality, rich flavors and exceptional nutrition. As the first olive oil brand introduced in the U.S. and with over 150 years of olive oil experience, Bertolli brings a rich heritage to every kitchen and is committed to providing only non-GMO olive oils via a full portfolio of USDA Organic offerings, providing added assurance of high quality sourcing options. With summer in full swing and a little more down time, what new ingredients and dishes are you going to try cooking up?
Chicken and Basil Citrus Crostini
- 2 boneless skinless chicken breasts
- 4 tablespoons Bertolli Organic Extra Virgin Olive Oil, divided
- Salt & pepper to taste
- 1 loaf crusty french baguette, sliced
- 5 radishes, thinly sliced
- 24 kumquats, halved
- 5 large basil leaves, thinly sliced
- Rub both sides of chicken breasts with oil and sprinkle with salt and pepper. Cook on a preheated grill or pan for about 5 minutes per side, until chicken is done. Remove, let cool and thinly slice.
- Place slices of bread on a baking sheet and drizzle with 2 tablespoons oil. Bake for 8-10 minutes until bread is toasted.
- Assemble crostini with a few slices of chicken, sliced radishes, 3 kumquat halves, a few basil ribbons, drizzle with a little more oil, sprinkle with salt & pepper, and serve immediately.
Isadora Guidoni says
Omg, this looks so delicious! I can’t wait to try it, I bet it’s even better than what I imagine. Thank you for the recipe!
Thank you so much Isadora! Enjoy!
These look amazing! Totally I was eating them right now instead of graham crakers!