SUBSCRIBE NOW
GIVE A GIFT

DINING GUIDE

Select Cuisine --- American Asian Barbecue Breakfast Cajun/Southern Caribbean Contemporary Deli Ethiopian French Fusion Health Indian International Italian Latin American Mediterranean Mexican Middle Eastern Pizza Pub Seafood Southwestern Steak House Select Neighborhood --- Downtown Cherry Creek Central Denver Boulder Southeast Metro Southwest Metro Northwest Metro Northeast Metro

Advanced Search

TOP DOCTORS

Click here for our 2009 list, with 283 Denver doctors in 83 medical specialties. It's our biggest, most comprehensive Top Docs feature yet.

NEWSLETTERS

Sign up for 5280's weekly e-newsletters. Want the latest restaurant scoop? The latest happenings around town? Access to exclusive events and deals just for 5280 readers? Sign up today for our great 5280 email newsletters and you'll be in the know all week long.

TALK TO 5280

Tell us about it. Give us your restaurant feedback or submit your event for our online and printed calendar.

JOBS

Find out more.

Magic Ingredient: Roast Chicken Crostini
Sean Huggard, Black Pearl
July 2008

• 2 ½ cups mayonnaise
• 1 tablespoon lemon juice
• 1 large clove garlic
• 2 teaspoons minced shallot
• 1 teaspoon finely chopped fresh chervil
• 1 teaspoon finely chopped fresh tarragon
• 1 teaspoon finely chopped fresh parsley
• 1 teaspoon finely chopped chives
• 8 dill pickle chips
• 1/8 cup capers
• ¼ cup roughly chopped fresh basil, plus more for garnish
• Salt and pepper to taste
• French baguette, cut into ½-inch slices
• 2-3 cups cold, shredded roasted chicken (store-bought rotisserie chicken works well)

Blend all ingredients from mayonnaise to capers in a food processor or blender on high until smooth. Fold in basil, add salt and pepper to taste, and chill. Preheat oven to 350°. Brush baguette slices with a little rémoulade. Bake bread slices until golden brown on the edges but soft in the middle, about 7 to 8 minutes. Toss the chicken with ¾ cup of the rémoulade. Evenly distribute the chicken on top of each of the crostini. Garnish the crostini with a small dollop of basil rémoulade, and place remaining basil on top as a garnish. Extra rémoulade can be tossed with any remaining chicken for a zingy chicken salad.

 Save to del.ico.us

ADVERTISING