Chicken & Prosciutto Crostini

As promised, I am posting the various crostini recipes that I made on Mother's Day. I'm starting with this one because it's a lovely weekend, the weather finally seems to be acting like it ought (kind of), and these would make a lovely picnic snack in the park.

Chicken & Prosciutto Crostini : This one is incredibly simple.
All you need:
Cooked chicken breast
Sliced prosciutto
Fig jam
Brie, or similar creamy spreadable cheese.
(If you instead choose something like fontina for more flavor, you'll want to place the crostini in the oven to melt a bit before adding the jam and prosciutto.)

Start out by cooking your chicken breasts, the details of how to do so perfectly can be read in this post. I seasoned mine lightly with salt and fresh thyme, a few shallots, and used a splash of white wine to deglaze the pan, but only enough to pick up the brown bits. Not enough for a sauce.

Set those aside to rest.

Me assembling crostini in my parents kitchen, wearing an ancient apron I found in a cabinet.

Thank you, Hubs, for taking SUCH a flattering photo...

To Assemble:

On your toasted bread (I used a rustic ciabatta) slather a decent amount of brie, or other mild creamy cheese. Next, place slices of chicken breast on the cheese. On top of the chicken, spread some fig jam. Then place a slice of prosciutto (or two) on the top.

Both the cheese and the fig jam work as glue to keep everything together. If you cannot find fig jam, you could substitute something like apricot jam and have a similar result. Go nuts!

This crostini is sweet, yet salty, and savory from the chicken. It's quite tasty and easy to serve at room temperature. Or in the park!

Go to the park.

Seriously. 

Step away from your computer and GO OUTSIDE!!!

I'm taking my own advice.

Toodles.