Lemon basil chicken tartine recipe and Balsamic marinated flank steak with grilled tomatoes and kale

Preheat the oven to 375°F.

Slice sourdough bread into thick pieces.

Brush both sides of the bread with olive oil.

Place the bread on a baking sheet and toast in the oven until golden, about 8-10 minutes.

In a bowl, mix cream cheese, lemon juice, lemon zest, minced garlic, salt, and black pepper until smooth.

Spread the lemon cream cheese mixture evenly over each toasted bread slice.

Shred the cooked chicken and toss it with chopped fresh basil and a drizzle of olive oil.

Top each tartine with the basil chicken mixture.

Add a handful of arugula on top of the chicken.

Halve the cherry tomatoes and scatter them over the arugula.

Thinly slice the red onion and distribute it over the tartines.

Drizzle balsamic glaze over the assembled tartines.

Serve immediately while the bread is warm.

Spice Level:

Allergens