Chicken Salsa Combo Crostini
1 baguette
1 tablespoon olive oil
1 tablespoon vegetable oil
Kosher salt and freshly ground black pepper
1 cup rotisserie chicken, diced
1 cup tomatoes, seeded and diced
3/4 cup canned white beans, rinsed and drained
1 large shallot, finely diced
2 tablespoons cilantro, chopped
2 tablespoons fresh lime juice
Prepared guacamole
1 tablespoon olive oil
1 tablespoon vegetable oil
Kosher salt and freshly ground black pepper
1 cup rotisserie chicken, diced
1 cup tomatoes, seeded and diced
3/4 cup canned white beans, rinsed and drained
1 large shallot, finely diced
2 tablespoons cilantro, chopped
2 tablespoons fresh lime juice
Prepared guacamole
Instructions:
Preheat the oven to 350 degrees F. Slice the baguette, on the bias, into thin slices. In a small bowl, mix the oils and salt and pepper, to taste. Using a pastry brush, lightly coat 1 side of bread slices with the oil. Arrange on a sheet tray and bake until golden brown, about 8 to 10 minutes.
Mix chicken, tomatoes, beans, shallot, cilantro, lime juice, salt and pepper (to taste) in a medium bowl. Spread prepared guacamole over toasted baguette slices; top with chicken mixture.