Chicken Parmesan Meatball Crostini.
These fun bites are just like chicken parmesan, only instead of the pasta I swapped in a whole grain baguette and sort of reinvented the classic to make a fun Super Bowl (or really, anytime) snack
Foto: Half Baked HarvestBahan-bahan
- 1 pound ground chicken
- 1/4 cup panko bread crumbs
- 1/4 cup grated pecorino or parmesan cheese
- 1 egg
- 2 teaspoons Italian seasoning
- kosher salt and pepper
- 1 loaf whole grain french bread (sliced)
- 3 tablespoons olive oil
- 1/2 cup fresh basil (chopped)
- 1 cup marinara sauce
- 8 ounces mozzarella cheese
- fresh basil and or arugula (for serving)
Langkah-langkah
In a medium bowl, combine the ground chicken, bread crumbs, pecorino, egg, Italian seasoning and a pinch each of salt and pepper.
Roll mixture into scant tablespoon size balls, you should get around 16 meatballs.
Preheat the oven to 375 degrees F.
Arrange the bread slices on a baking sheet and drizzle lightly with olive oil to coat. Sprinkle the fresh basil over the bread. Transfer to the oven and bake for 8-10 minutes or until toasted.
Meanwhile, heat a large skillet over medium heat and add a tablespoon of olive oil. When the oil shimmers, add the meatballs and cook for 3-5 minutes per side or until lightly golden, about 8-10 minutes total.
Remove the bread from the oven and top each piece with a little marinara. Add a meatball and then top with mozzarella. Return the baking sheet to the oven and bake for 5-10 minutes or until the cheese has melted.
Serve the crostini warm, topped with fresh basil and extra parmesan.
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