Greek Crostini with Cucumber Yogurt Sauce


A lot of times my new, and often most unique, recipes come from change encounters.  This chance encounter happened because I went grocery shopping hungry and baguettes were on sale.  This recipe is the perfect bite, therefore a perfect appetizer.  It combines crunchy of the baguette, tangy-ness of the lemon chicken, and cool freshness of the cucumber yogurt sauce.  It will be very well received at whatever event you bring this too.


Lemon Chicken:

  • 2 chicken breasts
  • 4 slices of fresh lemon
  • 1 chicken boillion cube
  • 1/4 cup of water
  • 2 teaspoons oregano
  • 2 cloves garlic
  • 1 sprinkle red pepper flakes
  • 1 sprinkle pepper
  • 1 baguette

Cucumber Yogurt Sauce:

  • 1/2 a cucumber
  • 3 tablespoons plain yogurt (greek or original)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon pepper
  • 1/2 teaspoon mint
  • 1/2 teaspoon oregano
  • 3 splashes hot sauce

How to:

  1. I made the chicken in a crock pot so I could do other things during the day.  Place the chicken and all the ingredients listed in that section in a crock pot. And lay the sliced lemon on top of the chicken.
  2. Cook for 6 hours on high and shred the chicken when it is done.
  3. Then in a food processor, pulse the cucumber, yogurt, and all those ingredients
  4. Slice the baguette into thin slices, brush with oil, and bake at 350 until golden and crunchy.
  5. Layer the chicken on (best when hot), then drizzle in the yogurt sauce, and ENJOY!
  6. It tastes best when the bread and chicken is hot but the yogurt sauce is cool.
  7. ENJOY!


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