Cooking time: 2 min, Cals per crostini: 99
1 walnut bread loaf, cut into 15 x 1 cm (1/2 in) slices
2 tbsp olive oil
1 tbsp sea salt flakes
175 g (6 oz) cooked chicken breast, cut into 15 slices
25 g (4 oz) sun-dried tomatoes in oil, drained and sliced into 15 pieces
50 g (2 oz) walnuts, lightly toasted and finely chopped, to garnish
fresh flat-leaf parsley to garnish
for the salsa verde
3 tbsp fresh coriander roughly chopped
3 tbsp fresh mint, roughly chopped
3 tbsp fresh basil leaves, roughly torn
1 garlic clove, roughly chopped
2 tbsp Dijon mustard
3 anchovy fillets
1 tbsp capers
4 tbsp olive oil
1/2 lemon juice of
1.To make the salsa verde, whiz all the ingredients in a food processor or blender until smooth. Cover and chill.
2. To make the crostini, place the slices of bread on a baking sheet, brush on both sides with olive oil and sprinkle with sea salt. Place under a hot grill for 1 minute on each side or until lightly toasted.
3. To serve, place a slice of chicken on each crostini base, top with a spoonful of salsa verde and a slice of sun-dried tomato, then garnish with a sprinkling of walnuts and parsley.
3 people have helped to review this recipe. Thankyou!