Smoky Pulled Chicken and Tangy Slaw Crostini

This crostini captures the essence of a Labor Day cookout in a single bite, featuring tender, smoky pulled chicken tossed in a rich BBQ sauce. It is perfectly balanced with a bright, crunchy coleslaw topping, delivering a delightful contrast of textures and flavors.

Meat & Poultry

Ingredients

baguette, sliced into 1/2-inch thick rounds
tablespoons olive oil
cup cooked, shredded pulled chicken
1/4 cup quality smoky BBQ sauce
1/2 cup finely shredded green cabbage
1/4 cup finely shredded carrot
tablespoons mayonnaise
teaspoon apple cider vinegar
1/2 teaspoon celery seeds
Salt and freshly ground black pepper to taste
Fresh chives, finely chopped, for garnish

Method

Preheat oven to 350°F (175°C). Brush both sides of the baguette slices with olive oil and toast for 8 minutes
minutes, or until lightly golden and crisp.\n
While the bread toasts, combine the shredded cabbage and carrot in a small bowl. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, and celery seeds. Season with salt and pepper.\n
Toss the cabbage and carrot mixture with the dressing to create the tangy slaw. In another bowl, mix the pulled chicken with the BBQ sauce until fully coated.\n
To assemble, spoon a generous amount of the BBQ pulled chicken onto each toasted crostini base.\n
Top the chicken with a small mound of the tangy slaw and garnish with a sprinkle of fresh chives. Serve immediately.

Chef's Tip & Pairing

For an authentic picnic flavor, pair this crostini with a crisp, slightly off-dry Rosé or a light-bodied, slightly chilled Beaujolais. The wine's acidity will cut through the richness of the BBQ sauce.

From the Tini Crostini Collection