Peachy Coronation chicken crostini

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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.

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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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Difficulty and servings

Serves 20

Easily doubled

Preparation and cooking times

Prep 30 mins

Cook 4 mins

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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