Chicken and Salsa Verde Crostini
Ingredients
- 1 walnut bread loaf cut into 15 x 1 cm (1/2 in) slices
- 2 tbsp olive oil
- 1 tbsp sea salt flakes
- 6 oz cooked chicken breast cut into 15 slices
- 4 oz sun-dried tomatoes in oil drained and sliced into 15 pieces
- 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
Instructions
- 1.To make the salsa verde, whiz all the ingredients in a food processor or blender until smooth. Cover and chill.
- 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.
- 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.
Calories: 114 kcal
Carbohydrates: 3 g
Protein: 5 g
Fat: 10g
Saturated Fat: 1 g
Cholesterol: 10 mg
Sodium: 533 mg
Potassium: 183 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 173 IU
Vitamin C: 10 mg
Calcium: 16 mg
Iron: 1 mg