Crispy Chicken Cordon Bleu Crostini

This sophisticated appetizer transforms the classic Cordon Bleu into a bite-sized delight. A creamy Gruyère and Dijon spread is topped with crispy prosciutto and a delicate, lemon-thyme infused shredded chicken. The result is a perfect balance of salty, savory, and bright flavors on a crunchy toast.

Meat & Poultry

Ingredients

baguette, sliced into 1/2-inch thick rounds
tablespoons olive oil
oz shredded cooked chicken breast
oz Gruyère cheese, finely grated
oz cream cheese, softened
teaspoon Dijon mustard
tablespoon fresh thyme leaves, chopped
teaspoon lemon zest
slices prosciutto, thinly sliced
Salt and black pepper to taste

Method

Preheat oven to 375°F (190°C). Brush baguette slices with olive oil and toast for 8 minutes
minutes until golden and crisp. Set aside.
In a small bowl, combine the softened cream cheese, grated Gruyère, and Dijon mustard. Season with a pinch of salt and pepper.
Bake the prosciutto slices on a parchment
lined baking sheet for 5 minutes
minutes until crispy. Crumble the cooled prosciutto into small pieces.
Spread the cheese mixture generously on each crostini. Top with the shredded chicken mixed with half of the chopped thyme and the lemon zest.
Sprinkle with the crumbled crispy prosciutto and the remaining fresh thyme for garnish.

Chef's Tip & Pairing

For an extra layer of flavor, lightly brown the shredded chicken in a pan with a teaspoon of butter before mixing in the thyme and lemon zest. Pair this rich, savory crostini with a crisp, unoaked Chardonnay or a dry, sparkling Crémant d'Alsace.

From the Tini Crostini Collection