Sunday, March 17, 2013
Frank's Chicken-Parmigiano-Reggiano-Artichoke Toasts
My good friend Frank Donaldson is an amazing cook! Whenever we get together, he always makes something wonderful to eat. Frank made this great appetizer for one of our get-togethers, and it instantly became a favorite of mine. These delicious little toasts are made from cocktail Pumpernickel rye bread squares topped with chicken and marinated artichokes, piped with a garlic and cheese mixture and baked until golden brown. I guarantee they will “fly off the plate” and quickly become a favorite of yours too!
Ingredients: (makes about 15)
1 pkg cocktail Pumpernickel rye bread (Rubschlager brand or equal)
For the piping mix:
1 cup mayonnaise
1 tsp Rick’s Ragin Cajun Rub (optional, available at www.ricksragin.com)
1 tsp granulated garlic
½ tsp Worchester sauce
4 oz Parmigiano-Reggiano cheese, grated
For the primary topping
6 oz cooked chicken breast; shredded and coarsely chopped
1 6 oz jar marinated artichoke hearts, drained and coarsely chopped
Preheat oven to 450 degrees.
Mix mayonnaise, granulated garlic, Worchester sauce, Rick’s Ragin Cajun Rub and the grated cheese in a mixing bowl. Spoon mixture to a small zipper-type plastic sandwich bag. Close bag; clip ¼” from one corner of bag to create a hole for piping the mixture onto the chicken and artichoke toping.
Toss together the chopped artichoke and chicken; set aside.
Place the Pumpernickel rye slices onto a baking sheet; top each with 1 tablespoon of the artichoke and chicken mixture. Pipe the mayo-cheese mixture onto artichoke and chicken ( a spiral piping is desired to completely cover the chicken and artichoke topping). Bake in pre-heated 450 degree oven for 8-10 min or until golden brown.
Cool and serve slightly warm.