Creamy Tarragon Smoked Chicken on Bruschetta
Santa Rosa suggests
If you have a bbq handy grill your bruschetta on it for a more authentic taste – it really is worth it! This simple dish is great for a quick snack, lunch, supper or even as a starter for a dinner party.
|300 g||Santa Rosa Shredded Chicken|
|1||Finely chopped spring onion|
|250 g||Sour cream|
|½ cup||Fresh italian parsley, finely chopped|
|½ cup||Fresh tarragon, finely chopped|
|6 slices||Sourdough bread|
|2 cloves||Chopped garlic|
|1 dash||Lemon juice|
|1 sprinkle||Cracked pepper|
|1 dash||Olive oil|
|1 handful||Rocket leaves, to use as garnish|
- Make the creamy chicken topping by roughly chopping the smoked chicken and placing it into a large bowl. Add the sour cream, herbs, spring onions, lemon juice and a twist of cracked pepper and combine well.
- Rub the raw garlic cloves all over the sour dough slices then discard the garlic. Drizzle the sour dough with olive oil and place them onto a hot bbq or griddle pan searing well until it starts to blacken.
Arrange the bruschetta onto a platter and top each one with a generous dollop of creamy chicken. Garnish the platter all over with rocket leaves and more roughly chopped parsley.