Like many people, Lloyd and I have an affinity for all things buffalo. I often find myself reaching for the bottle of sauce in our fridge, trying to find a new way to incorporate it into our diet. Recently, a new buffalo chicken recipe popped into my head- buffalo chicken crostini! I knew I had to make it and claim it as my brain child before someone else dreamt it up!
Not only does Lloyd love buffalo chicken (Well, except for that one time when I purchased actual hot sauce- not buffalo sauce- by mistake, sending Lloyd into a gustatory sweat when his mouth made contact with the sauce, but I digress.) but he really loves bleu cheese. Not a fan of bleu cheese myself, I rarely buy it or use it when cooking. He was elated at the idea of me using one of his favorite food combos.
Buffalo Chicken Crostini
Yields 12- 24 crostinis
- · 1 French baguette (I used wheat)
- · 2 chicken breasts, cooked, shredded and coated with your favorite
- buffalo sauce
- · 2 tbsp butter
- · ¼ C EVOO
- · Buffalo sauce, for drizzzling
- · 2 cloves garlic, minced
- · 1 C gorgonzola cheese, divided
- · 1 C bleu cheese, divided
- · 1 C sharp cheddar, divided
- · Bleu Cheese dressing, if desired
- 1. Preheat your oven to 350 F.
- 2. Slice your baguette on the diagonal, making your cuts thinner for more crostini, or thicker for less.
- 3. Brush each slice with some of the EVOO. Lay the crostini on a baking sheet and place in oven until slightly toasted.
- 4. Meanwhile, melt butter in a sauce pan over low heat. Add garlic, and then your shredded chicken. Sauté for a few minutes, just long enough to add some more flavor to the chicken. Let cool.
- 5. In a bowl, mix together chicken, ½ C each bleu, gorgonzola, and cheddar cheese, until combined.
- 6. Spoon mixture generously over toasted crostini.
- 7. Drizzle more buffalo sauce on top of chicken mixture, if desired.
- 8. Top each crostini with remaining cheese, so that the chicken is covered as much as possible.
- 9. Place crostinis in the oven under the broiler, until golden and bubble.
- 10. Serve with bleu cheese dressing for dipping.
Lloyd was so impressed with my creativity- or at least that’s how I translated his compliment through his mouthful of food! He enjoyed the mixture of the tangy bleu cheeses and sharp cheddar with the bite from the buffalo sauce. Although I usually won’t try things with ingredients I don’t like, I was curious after Lloyd’s enthusiasm! I was surprised to find that I actually liked them, even with my least-favorite cheeses. I appreciated the flavors and heat balance. I liked the addition of the butter and garlic, which helped offset some of the sourness that I typically associated with those cheeses.
These savory treats are sure to make you the most popular guest at the next party!