- Baguette sliced ¼” thick on a bias*
- 3 tbsp Olive Oil
- ½ c Mayonnaise
- 2 tsp Minced Fresh Basil
- 2 Cloves Garlic minced
- 1 tsp Balsamic Vinegar
- 8 oz Bocconcini roughly chopped
- 2 c Bruschetta Chicken Salad
Preheat oven to 400°
Evenly space baguettes across a broiler sheet pan, using two if necessary to avoid overcrowding. Drizzle with 1 ½ tbsp olive oil, turn over slices and drizzle with remaining oil. Bake for 5 minutes, remove from oven and turn slices over. Return to oven and bake for an additional 4 minutes, just until golden brown. If using two baking sheets, alternate sheet pans when returning to the oven for the second time.
In a bowl, mix together mayonnaise, basil, garlic and vinegar. Season to taste with salt and pepper. Set aside until ready to use. For the Topping: Turn on broiler. Lay Bocconcini pieces in between two paper towels and press to absorb any excess moisture. Place in a medium sized mixing bowl with bruschetta and toss until evenly combined.
If desired, spread each toast point with a thin smear of Balsamic Mayonnaise and dallop with bruschetta mixture. Place under the broiler, and watch closely, just until the cheese has melted and begins to bubble a bit. Remove immediately and serve.
Hors D’oeuvres for 6-8
*Tip for Cutting Baguette Slices: It may sound like common knowledge, but I have found that if I follow the knife with my eyes and actively think about where I want the blade to land on the cutting board, my bread slices are much more likely to come out even and consistently thick. Also, a good, high quality bread knife really comes in handy. Pun intended. **If you should choose to use the Balsamic Mayonnaise, it will serve as a flavorful barrier between the bruschetta and toast point, preventing the toast point from becoming soggy. If you do not intend to serve right away, I highly suggest implementing this extra step. Enjoy!
Would pair well with:
Dry White Wine, such as Sauvignon Blanc or Pinot Grigio
Light Red Wine, such as Pinot Noir or Grenache