Chicken Bacon Ranch Croistini
This recipe is inspired by a Publix platter pamphlet for Chicken Bacon Ranch Crostini . You can easily make one by layering deli sliced cooked chicken, crispy bacon, ranch dressing, and cheese (like gouda, provolone or cheddar) onto toasted baguette slices (crostini) or mini naan dippers for a delicious appetizer or snack.
Servings 20 sandwiches
Ingredients
- 1 pound Boars head Brand Thinly Sliced Ever Roast Chicken or Lemon Pepper Chicken
- 2 packs Stonefire mini Naan dippers Bread or 20 toasted baguette slices Crostini
- 12 slices pre-cooked bacon torn to size to fit on a mini Naan Bread or croistini
- 1 small bag Fresh baby spinach remove stems
- 1 pack sliced Gouda cheese or provolone or cheddar
- 1 1/2 cup Buttermilk Ranch dressing
- Decorate with Cherry tomato or matchstick carrots
- 6- inch skewers
Instructions
- To assemble croistini, spread ranch dressing on mini naan bread or croistini.
- Place baby spinach leaves over ranch dressing.
- Cover the spinach with cooked bacon (torn to fit bread) and slice of cheese.
- Layer several slices of chicken on top.
- Skewer with toothpick and garnish.
Notes
https://www.publix.com/pd/boars-head-chicken-ranch-naan-platter-large/RIO-PLT-287151?gclsrc=aw.ds&gad_source=1&gad_campaignid=22171270755&gbraid=0AAAAADyQY_vFSSUrTcIIJ5fUt5JxTPlM5&gclid=Cj0KCQiAprLLBhCMARIsAEDhdPfUvufRDsUL96qwppwcRzyBjJJ5120C0YtRGZaYX4H3gIWNGKfFrCgaAplzEALw_wcB
