Roast chicken crostini – my made up version – a BELTER

Christmas brekkie.

Please be my friend and make this dish – this is absolutely wonderful, truly – you just have to try this.

It was one of those take a bite and go; “This is amazing” taste moments.

You have to try it!!!

I am calling it Crostine as I have no other name for it – yep 100% made up from some ingredients I grabbed last night in a rush.

We devoured this like food had gone out of fashion – seriously!!!

With these ingredients, you will easily have enough for 4-6 people – or Chef Edward, about 3 tapas plates perhaps ha ha.

You will need;

• 1 French stick – sliced on the angle to about 1.5″ thickness – on the angle to give a larger surface area for placing the main ingredient
• 5 garlic cloves – 4 finely chopped and one simply trimmed at one end – tell you why later
• 1 roast chicken from the rotisserie (or roasted at home yourself if you REALLY want to) – slice off some meat and then cut to small cubes. Both breasts are probably just about enough from a medium-sized chicken
• 5 Spring onions finely sliced including the green stalk
• 1 150g packet of foie gras
• 1 punnet of mushrooms – I used mixed button and brown for a bit more flavour
• Olive oil
• Salt & Pepper
• Knob of ghee or butter
• 3 tablespoons of cornstarch stirred into a small amount of cold water

Here we go.

Phase I – the toast

Set your oven to 250.

Take a baking tray and lay all the sliced pieces of the French bed. Drizzle the tops with some Olive oil as we’re baking these, and then sprinkle with salt and pepper. Bang them in the oven when the heat is up and watch until golden brown.

When they are golden brown flip them all over and repeat – drizzle olive oil, salt, and pepper and bang them back in again until the other side is now golden brown.

Take that single garlic clove, the one with the end trimmed, and rub it all over the top of the slices of bread. Because it is toasted this will act as a grater and will leave this delicious garlic flavour on the bread – dribbling, dribbling…

That is your toast.

Phase II – the topping

Whilst the toast is toasting get on with the topping. But don’t forget to keep checking the bread as you want gold brown not black and burnt.

The topping is so flipping easy, but the results – oh my good gawd!!!

Wok – high heat, add in the Ghee and melt.

Throw in everything else – the chicken, the onion, the garlic, the mushrooms, the foie gras and cook until the mushrooms soften. There will be quite a bit of juice so add in the corn starch, a pinch of salt, and pepper and off the heat.

Yep, how simple was that?

Phase III – the presentation

I did mine very simply but on a very nice serving platter.

Take one slice of bread from the oven and spoon on the topping and present it on the plate. Simple as that.

You could add a sprig of parsley or something I suppose, but seriously the smell of the dish did not allow an elongated serve-up.

Cooked, served, devoured.

PLEASE try this – it is so bloody good – great for parties, great for the kids, just great actually!!!