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Chicken, Corn and Cheese Crostini

Friday, 3 October 2014

I really enjoy this recipe because it's quick, easy, simple and very different from your everyday dinner menu. It's great if you want to have a light dinner (which we all need sometimes). And, you can do many variations with it depending on what your kids and family like. All you need is a baguette, your kids' favourite toppings and an oven!

Serves 6-8.


  • 1/2 baguette: cut into 1/2" thick slices
  • 2 teaspoons minced garlic (if you don't like it or if you're nursing, you can skip it)
  • 200 g or 6 oz. boneless chicken thighs: cut into small cubes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon oregano
  • 1 whole tomato, pureed in a mixer
  • 2 tablespoons vegetable oil
  • 2 tablespoons canned corn (I use more)

Garlic Butter

  • 3 tablespoon softened butter
  • 1/2 teaspoon minced garlic, crushed
  • pinch of salt
  • 1/4 teaspoon freshly crushed pepper


  • 1/2 cup grated cheese (parmesan, mozzarella, marble)
  • 2 tablespoons olive oil or melted butter

  1. Heat vegetable oil in a frying pan. Reduce heat. Add garlic and chicken. Stir-fry for 2 minutes or until chicken changes colour. Add salt, pepper, oregano and tomato puree. Cook covered for about 5 minutes or until chicken is tender and dry.  Add corn and mix well. Remove from heat and set aside.
  2. Prepare garlic butter by mixing softened butter with garlic, salt and pepper.
  3. Cut French baguette diagonally into 1/2" thick slices. On each slice spread some garlic butter. 
  4. Add some chicken/corn mixture on each slice (on top of garlic butter). Cover with grated cheese. Spoon a little olive oil or melted butter on top of the cheese.
  5. Preheat oven to 350 F. Place parchment paper on a flat tray and place your ready-made bread slices on it. Bake for 10 minutes or until the base of the bread turns crisp and the cheese melts.
Serve hot.






Side note: If you have a kosher kitchen, or if you're lactose intolerant, you can omit the cheese or the chicken. I make the bread slices with different veggies and cheese only, or with chicken without the cheese; both taste delicious.

Disclosure: Original recipe by Nita Mehta.

These Crostini go well with blanched vegetables, and they're very healthy for you. If you've never blanched vegetables before, here is how to do it.



  1. Soak your desired veggies (I recommend choosing those that are soft and crispy at the same time) for about an hour; I use broccoli, cauliflower and green beans sometimes.
  2. Boil a pot of water.
  3. Pour veggies into boiling water. As soon as water starts to boil again, remove from heat and strain.
  4. Season with salt and pepper to taste.
Serve hot.

See how easy that was!

Bon appetit!

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