This is fast, easy, and really delicious! Refrigerate or freeze leftover pesto to serve as a future appetizer with carrot sticks, cherry tomatoes, etc. as dipsters.
2 cups finely chopped leftover cooked chicken or pork
homemade pesto (recipe below)
1 French baguette
pink peppercorns or paprika
3 cups loosely packed fresh basil leaves
1/2 cup fresh parsley leaves
3 large cloves garlic, split in half
1/2 cup toasted pine nuts (toast in shallow baking dish in toaster oven @ 350 for about 15 minutes or until brown, shaking occasionally)
1 cup freshly grated Parmesan or Romano cheese
1 teaspoon fresh oregano (or 1/2 teaspoon dried)
1/2 teaspoon pepper
2/3 cup extra virgin olive oil
No nutrition information available
To make pesto:
Place all but olive oil in bowl of food processor. Begin processing. With motor running, add olive oil in steady stream. Process until smooth, pausing from time to time to scrape down sides of bowl. Place in covered container and refrigerate until ready to serve.
To prepare appetizer, preheat oven to 350. Line a rimmed baking sheet with foil. Set aside.
Slice baguette into ½-inch slices. Toast in batches in toaster oven until lightly browned. As soon as each batch is done, brush one side with olive oil and place oiled side down on lined baking sheet. When all toasts are prepared to this point, spread each top with pesto. (You will use only about ½ of the pesto from the above recipe. Refrigerate or freeze remaining pesto.)
On top of pesto, pile chicken/pork to cover, pushing down slightly to help it stick to the pesto.
Place in oven and bake only about 10 minutes, or until warm. Remove from oven and place on serving platter. Top each one with a few pink peppercorns or a shake of paprika. Serve immediately.