Chicken and Pesto Bruchetta
INGREDIENTS
6 slices ciabatta loaf
1 tablespoon olive oil
1 tablespoon mayonnaise
1 tablespoon fresh basil leaves
1 chicken breast
6 cherry tomatoes
25g cheddar cheese
Salt and pepper
For the pesto:
50g pine nuts
80g basil
50g parmasean
150ml olive oil
2 cloves of garlic
METHOD
Preheat the oven to 200°C/400°F/Gas 6.
Bake the chicken breast for 20 minutes
Once cooled cut into small cubes
To make the pesto, heat a small frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally. Put into a food processor with the basil, parmesan, olive oil and garlic cloves. Whizz until smooth, then season to taste.
Brush the ciabatta with the olive oil, place on a baking sheet
Chop the tomatoes and basil finely.
Combine the pesto, chicken, cheese, tomatoes, mayonnaise and basil
Spoon the mixture on top of the slices of bread.
Put them into the oven for about 8 minutes until the topping is warm. Serve immediately.
You can follow the recipe for pesto or, if you are pushed for time just use store bought pesto.