smoked chicken, pesto, and shiitake crostini


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you’ll need:

  • french bread
  • shiso pesto
  • shiitake mushrooms
  • thyme
  • smoked chicken
  1. make yourself some shiso pesto.  don’t know how?  don’t worry, i got your back.  check out this page.
  2. slice the bread.  remember, a crostini is typically made from a baguette of some kind so you can maintain that beautiful plate-like disk.  i like to slice at a diagonal to maximize the surface area and give a little bit more of slender, elegant look to my appetizers.  slice as thin as you possibly can.  the goal is to make a slice thin enough that it can be consumed without tearing at, but thick enough that it doesn’t burn up in the oven.  give them a quick toast on high temperature, maybe only two or three minutes.  be careful, make sure to watch them while they are in the oven.
  3. get yourself some smoked chicken.  i tend to make my own, which is what i used in this recipe.  the chicken was brined in a mixture of curry spices and beer and then apple smoked over a long period of time.  you can read more about that here.
  4. wash the shiitake, remove their stems, and slice them good and thin.  pop them in a frying pan with a little bit of oil over medium heat.  as they start to brown and soften, add a little bit of thyme, salt, and pepper.  that should be all they need.  make sure not to overcook them or they will be slimy and textureless.
  5. assemble.  slice the chicken and pile it on first.  then add the mushrooms.  finally, slather the whole ordeal with some of that tasty, tasty shiso pesto.

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