Chicken Crostini
From 1001 Recipes You've Always Wanted To Cook.
Source and licence
From 1001 Recipes You've Always Wanted To Cook, printed page 8, digitised by the Internet Archive: https://archive.org/details/1001RecipesYouveAlwaysWantedToCook
Read the original http://creativecommons.org/publicdomain/mark/1.0/
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- a spoonful of green sauce
- 2 tbsp olive oil
- 1 garlic
- 1 tbsp wholegrain mustard
- 1 lemon
Method
- 1 small ciabatta loaf 2 tbsp olive oil 175g/6oz cooked chicken breast 125g/4oz sunblush tomatoes 2 tbsp chopped fresh parsley For the green sauce 3 tbsp each chopped fresh dill, mint, chives and parsley 1 garlic clove, chopped 1 tbsp wholegrain mustard 4 anchovy fillets 2 tbsp capers 2 tbsp toasted pinenuts (pignoli) 12 green olives, pitted grated zest and juice of 1 lemon 1 Put all the green sauce ingredients in a food processor or blender and blitz until smooth.
- Transfer to a bowl, cover and chill in the refrigerator.
- 2 Preheat the grill (broiler) to high.
- Cut the ciabatta into thick slices, then cut each slice in half.
- Arrange them on a foil-lined grill (broiler) pan and brush lightly with oil.
- 3 Grill (broil) for 1 minute on each side or until lightly toasted.
- 4 Cut the chicken into slices and place a slice on each toasted ciabatta slice.
- Top with a spoonful of green sauce.
- 5 Cut each sunblush tomato into 4 slices.
- Place a slice on top of each crostini and serve.