Chicken, zucchini and pesto crostini recipe
- 1 clove garlic
- 1/2 tsp salt
- 1 cup basil leaves
- 2 tbsp extra virgin olive oil
- 1 tbsp grated parmesan
- 2 medium zucchini
- 2 chicken breast fillets
- 8 slices sourdough bread
- olive oil spray
- 150g marinated feta
On a chopping board, mince half the garlic clove with the salt until you have a fine paste. Roll the basil leaves and shred well, then continue chopping to incorporate them into the garlic. Transfer to a small bowl and stir through oil and parmesan to make a pesto. Set aside.
Top and tail the zucchinis, then slice lengthwise into 2mm thick strips. Place chicken on a board, press down with one hand and, holding knife parallel to the board, slice into thin escallopes, about 3 per breast.
Heat a chargrill pan over medium-high heat. Spray zucchini and chicken with olive oil and grill in batches. Set aside, keeping warm.
Spray both sides of the bread slices and grill until slightly toasted. Remove to a board, take the other half of the garlic clove and rub it onto one side of the hot bread. Spread each slice of bread with some marinated feta. Top with zucchini and chicken, drizzle with pesto, and serve.
- Day old bread would work well here – a great way to use up yesterday's loaf.
- Use store-bought pesto if you prefer.
- Recipe by Greer Worsley, a working mum whose desire to make and bake things has grown in inverse proportion to the amount of spare time she has since her three gorgeous girls came along. Her blog is typically red.