Wednesday, November 20, 2013

Buffalo Chicken Crostini

This.  IS SO GOOD.  Ok, officially the last crostini post (at least for a while)...and I may have saved the best for last.  Crispy baguette topped with creamy, cheesy, buffalo chicky.  

 And you know what?  You guys aren't going to believe it. 

Instead of cream cheese, I used nonfat Greek yogurt to make the topping nice and creamy.

And Charlie couldn't even tell!  Thank you, thank you, ladies and gentlemen.  You can take your seats now.  No, seriously.  Sit down. 

YUMMM I wish I had more of these.  So delicious.

Here's the recipe:

1 Rotisserie Chicken, Skin remove and meat pulled
1/2 Cup of Non Fat Greek Yogurt
2 Tbs of Hot Sauce of Choice
1/2 Cup Cheddar Cheese, Shredded
1 Baguette, sliced thin for crostini
Chives, optional

Toast baguette in oven at 400 degrees until lightly toasted.  Meanwhile, mix rest of ingredients in a bowl.  Top each crostini with dollop of filling.  Place back into oven until cheese begins to bubble and become golden, about 8 minutes. Finish with chives and serve immediately.

Stay hungry!

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