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.

Course Appetizer, Snack

Cuisine American

Total Time 20

Servings sandwiches

Author Tanya

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