Chicken Salad Crostini with Cranberry Bacon Compote
This Chicken Salad Crostini with Cranberry Bacon Compote recipe is easy to make at home, featuring a combination of creamy chicken salad topped with a cranberry bacon compote on baguette slices. Pairing perfectly with an afternoon tea, these crostinis make a delicious and satisfying homemade treat.
Yield: 12 pieces
Serves 4
- chicken breasts - 2
- canola oil - 1 tbsp
- mayonnaise - ¼ cup
- fresh dill - 1 tbsp
- oregano - pinch
- salt - ½ tsp
- pepper - ½ tsp
- bacon - 1 strip
- dried cranberries - 1 cup
- cranberry juice - ½ cup
- crostini - 12 pcs
- Step 1
Take two strips of bacon and cook until very crispy and fat has been rendered off.
- Step 2
Add dried cranberries and cranberry juice to a small pot and reduce liquid for about 10 minutes or until the liquid has reduced to just covering the bottom.
- Step 3
Remove from heat and blend roughly with a blender.
- Step 4
Add in finely diced bacon and set aside.
- Step 1
Dice raw chicken and place in an oven-safe dish with the canola oil and oregano, salt and pepper.
- Step 2
Cover dish and cook at 375 for about 20 minutes or until fully cooked, stirring after 10 minutes to ensure the meat is cooked evenly.
- Step 3
Once fully cooked, shred the chicken while still warm.
- Step 4
Refrigerate chicken until cool.
- Step 5
In a bowl mix in mayonnaise and freshly washed and chopped dill weed.
- Step 6
Store in refrigerator until needed.
- Step 1
Sliced baguette thinly and bake for 8-10 mins in the oven at 350 degrees Fahrenheit or until crispy.
- Step 2
Pull chicken salad from the fridge and place a generous portion of chicken salad using a teaspoon.
- Step 3
Place approximately ½ teaspoon of bacon cranberry compote on the top of the chicken salad.
- Step 4
Garnish with a few microgreens and serve immediately.
