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Peachy Coronation chicken crostini

Peachy Coronation chicken crostini

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A star rating of 5 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 20

Bite-sized canapés, ideal for a wedding or celebration

  • Easily doubled
  • Easily halved
Nutrition:
HighlightNutrientUnit
kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
low insalt0g
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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

Method

  • 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.

  • 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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