Peachy Coronation chicken crostini

Peachy Coronation chicken crostini

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(3 ratings)

Prep: 30 mins Cook: 4 mins


Serves 20
Bite-sized canapés, ideal for a wedding or celebration

Nutrition and extra info

  • Easily doubled / halved


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • ½ small jar mayonnaise
  • 1 tsp mild curry powder
  • 2 cooked chicken breasts, skin removed
  • 2 peaches, thinly sliced



    Sweet, juicy and fragrant, peaches are one of the most beautiful fruit around. Around the size…

For the crostini bases

  • 4 thin baguettes
  • splash olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  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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Comments, questions and tips

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21st Oct, 2011
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!
28th May, 2008
Took 10 minutes to assemble, bases were done two days before hand. Very easy, very tasty.
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