Peachy Coronation chicken crostini
Bite-sized canapés, ideal for a wedding or celebration
Difficulty and servings
Serves 20
Easily doubled
Preparation and cooking times
Prep 30 mins
Cook 4 mins
- 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.
- 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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http://www.bbcgoodfood.com/recipes/2588/
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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
Easily halved
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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Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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28 May 2008
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21 October 2011
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25 March 2013
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