Chicken and Salsa Verde Crostini

Chicken and Salsa Verde Crostini

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Servings: 15 crostinis
Calories: 114
Prep Time 2 minutes


  • 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


  • 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
Ingredients Chicken, Chicken breast
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