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 Harvest
Ingredients
- 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)
Steps
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In a medium bowl, combine the ground chicken, bread crumbs, pecorino, egg, Italian seasoning and a pinch each of salt and pepper.
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Roll mixture into scant tablespoon size balls, you should get around 16 meatballs.
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Preheat the oven to 375 degrees F.
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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.
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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.
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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.
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Serve the crostini warm, topped with fresh basil and extra parmesan.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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