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Roasted Chicken Crostini

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Makes about 16 crostini, serves 8| Hands-On Time: | Total Time:


  • 1/2 baguette, thinly sliced
  • 1 cup diced rotisserie chicken
  • 2 finely chopped red onion
  • 1 1/2 tablespoons extra-virgin olive oil
  • 2 teaspoons balsamic vinegar
  • 1 tablespoon fresh thyme leaves
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper


  1. Heat broiler on high. Place the baguette slices on a baking sheet. Broil until golden brown, about 1 1/2 minutes per side.
  2. In a medium bowl, combine the chicken, onion, oil, vinegar, thyme, salt, and pepper. Divide the chicken mixture evenly among the toasted baguette slices.
By March, 2006

Nutritional Information

  • Per Serving
  • Calories 96
  • Fat 3g
  • Sat Fat 0.5g
  • Cholesterol 13mg
  • Sodium 226mg
  • Protein 6g
  • Carbohydrate 11g
  • Sugar 0g
  • Fiber 1g
  • Iron 1mg
  • Calcium 5.5mg
What does this mean? See Nutrition 101 .

Quick Tip

Poultry drumstick on a plate
For the crispiest results, broil chicken pieces skin-side up. If the recipe calls for turning the meat halfway through, start bone-side up.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.