Peachy Coronation chicken crostini

Peachy Coronation chicken crostini

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(3 ratings)

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Cooking time

Prep: 30 mins Cook: 4 mins

Skill level

Easy

Servings

Serves 20

Bite-sized canapés, ideal for a wedding or celebration

Nutrition and extra info

Additional info

  • Easily doubled / halved
Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

Ingredients

  • ½ small jar mayonnaise
  • 1 tsp mild curry powder
  • 2 cooked chicken breasts, skin removed
  • 2 peaches, thinly sliced

For the crostini bases

  • 4 thin baguettes
  • splash olive oil

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Method

  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.
  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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Comments

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carleycat23's picture
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When I made these, I couldn't get fresh peaches so I used mango instead and they turned out really well and were eaten up in no time. Easy and good!

maverick76's picture
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Took 10 minutes to assemble, bases were done two days before hand. Very easy, very tasty.

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