INGREDIENTS
1 baguette
2 Tbsp. olive oil, plus more for brushing
2 boneless, skinless chicken breasts, cut into bite-sized pieces
½ tsp. kosher salt
Freshly ground black pepper to taste
1 pint cherry tomatoes, quartered
2 cups shredded smoked mozzarella cheese, divided
1 cup fresh basil, torn or chopped
PREPARATION
• Preheat the oven to 400 degrees.
• Slice the baguette on the bias into Ÿ-inch slices. Lightly brush each slice with olive oil and place on a baking sheet. Bake 6 minutes, then set aside to cool. Leave the oven on.
• Meanwhile, heat 2 tablespoons of olive oil over medium-high heat. Saute the chicken with salt and pepper 5 minutes, until cooked through. Add the tomatoes and toss 30 seconds more. Remove from heat.
• Place a heaping spoonful of the chicken-tomato mixture on each toast. Top each slice with 2 to 3 tablespoons of cheese and bake 5 minutes, until the cheese is melted. Sprinkle with chopped basil and serve immediately.
This article appears in May 2014.