Peachy Coronation chicken crostini
- Good Food team
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Serves 20
Easy
Prep: 30 mins
Cook: 4 mins
A star rating of 5 out of 5.3 ratingsRate
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Bite-sized canapés, ideal for a wedding or celebration
Easily doubled
Easily halved
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Ingredients
Nutrition
Units:
MetricUS
-
½ small jar mayonnaise
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1 tsp mild curry powder
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2 cooked chicken breasts
skin removed
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2 peaches
thinly sliced
For the crostini bases
- 4 thin baguettes
- splash olive oil
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Nutrition: per serving
-
kcal0
-
fat0g
-
saturates0g
-
carbs0g
-
sugars0g
-
fibre0g
-
protein0g
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salt0g
low
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Method
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step 1
Mix together the mayonnaise and curry powder. Tear the chicken into thin strips with your fingers and cut up the peaches – you can do this up to 2 days before. Keep in the fridge until needed. To serve, spoon some of the mayonnaise mixture over the crostini, lay chicken pieces on top and finish with a couple of peach slices.
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step 2
For the crostini bases, cut each of the 4 baguettes into 20 slices, ½cm thick, discarding ends. Drizzle with olive oil and place under the grill. Cook for 2-3 mins until lightly golden, then turn over and cook for another 1-2 mins until golden and crisp all over. Do this in batches and store in a large, airtight container at room temperature for up to 3 days.
Recipe from Good Food magazine, June 2006
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A star rating of 5 out of 5.3 ratings
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