For the Crostini:

1. Turn your oven on to broil and grab two baking sheets.
2. Pour olive oil into a bowl and brush onto both sides of the sliced bread rounds using a pastry brush. Lay them in a single layer on the baking sheets.
3. Place one pan on the center rack of your oven and broil until the edges of the bread is a beautiful light brown. This only takes 30 seconds in my oven but yours will be different. Stand by and watch for your ideal time. It may be more or less time for you.
4. Turn the bread over and repeat with the other side. Continue until all the slices of bread are broiled.

For the Chicken Salad:

1. Chop cooked chicken into small pieces and stir together with 3/4 cup of Greek yogurt, onion powder and chopped rosemary, if you’re using it in this recipe. Continue to stir until thoroughly mixed.
2. Add cheese and stir in along with an additional 1/4 cup of plain Greek yogurt.
3. If you’re adding chopped apples, mix them in and also add another 1/2 cup of Greek yogurt.
4. After the ingredients are completely mixed together, taste your chicken salad and add seasoning to fit your preference. Add more yogurt by the spoonful until the chicken salad fits your preference.
5. Spoon the mixture onto the toasted slices of bread and top with dried parsley or chopped fresh parsley.
6. Enjoy!