This is a sponsored conversation written by me on behalf of Bertolli. The opinions and text are all mine.
Today I’m getting creative with Bertolli to make a simple, stunning, and scrumptious appetizer: Chicken and Basil Citrus Crostini. What is a crostini? It’s a small toasted or grilled slice of bread topped with flavorful ingredients—often meat, cheese, vegetables, or fresh herbs. I’ve shared tomato basil and tropical bruschetta recipes before, and this crostini highlights protein and bright citrus for a fresh, elegant bite.
The base for this recipe is a crusty French baguette. Slice the baguette, arrange the pieces on a baking sheet, drizzle with olive oil, and bake until golden and crisp. The toasted bread provides the perfect crunchy contrast to the juicy chicken and vibrant toppings. In my house, the kids always sneak a piece or two before I have a chance to assemble the crostini.
I cook with olive oil nearly every day—on the grill, in a pan, and for finishing dishes—and lately we’ve relied on Bertolli Organic Extra Virgin Olive Oil. It prevents sticking on the grill, adds flavor, and helps keep chicken, steak, and fish juicy. For this recipe I cooked the chicken on a grill pan (we recently moved to an apartment and left our outdoor grill behind) and it turned out perfectly thanks to a light coating of olive oil.
To assemble, layer sliced grilled chicken on the toasted baguette rounds, add thinly sliced radishes, a few kumquat halves, ribbons of fresh basil, drizzle with a little more olive oil, and finish with a sprinkle of salt and pepper. The kumquats add a sunny pop of color and a refreshing zing—these tiny citrus fruits are eaten whole (peel included) and offer a bright tart-sweet flavor that complements the savory chicken and peppery radishes.
While the kumquats, chicken, radishes, and basil stand out visually and in flavor, the olive oil is key to the final result. A small amount of high-quality oil brings out the juiciness of the chicken, enhances the toasted bread, and gives the assembled crostini a glossy, appetizing finish. Bertolli, a long-standing olive oil brand, offers USDA Organic options and non-GMO oils, bringing reliable flavor and quality to everyday cooking.
With summer in full swing and more relaxed schedules, this recipe is an easy way to try new ingredients and serve an impressive appetizer. Simple to prepare and elegant to present, these crostini work for a casual gathering, backyard meal, or as a bright starter for a dinner party.
Chicken and Basil Citrus Crostini
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- 2 boneless skinless chicken breasts
- 4 tablespoons Bertolli Organic Extra Virgin Olive Oil, divided
- Salt & pepper to taste
- 1 loaf crusty French baguette, sliced
- 5 radishes, thinly sliced
- 24 kumquats, halved
- 5 large basil leaves, thinly sliced
- Rub both sides of the chicken breasts with 1–2 tablespoons of the olive oil and season with salt and pepper. Cook on a preheated grill or grill pan about 5 minutes per side, until cooked through. Remove, let rest briefly, then thinly slice.
- Place baguette slices on a baking sheet, drizzle with the remaining 2 tablespoons of oil, and bake at 350°F (175°C) for 8–10 minutes until toasted and lightly golden.
- To assemble, top each toasted bread slice with a few slices of chicken, a couple of radish slices, three kumquat halves, and a few basil ribbons. Finish with a light drizzle of olive oil and a pinch of salt and pepper. Serve immediately.