Two ways with Smoked Chicken Bruschetta

Method

 Smoked chicken, aioli, avocado and almond bruschetta

300g Tegel Original or Manuka Smoked Chicken Breast, finely chopped or shredded
½ cup aioli
1 avocado, chopped into 1-2 cm sized pieces
1/3 cup almonds, toasted and sliced lengthways
1 baguette
extra virgin olive oil
salt and freshly ground black pepper

Place the smoked chicken in a bowl and gently mix in the aioli, avocado and almonds.

Slice the baguette into 2 cm thick slices cut on the diagonal and grill the bread until golden on both sides. Lightly brush with the olive oil.

Top each slice of bruschetta with the chicken mixture and a sprinkle of salt and pepper.

makes 8.

Smoked chicken, courgette and feta bruschetta

4 medium sized courgettes
2 tablespoons olive oil
2 cloves garlic, crushed and chopped
sea salt
1 baguette
extra virgin olive oil.
300g Tegel Original Smoked Chicken Breast, shredded
150g feta cheese

Trim courgettes and then grate into a colander and squeeze out any excess moisture.

Heat 2 tablespoons of olive oil in a frying pan and cook the garlic for 1 minute.  Add the courgettes to the pan and season with sea salt, toss over a medium heat for 5 minutes until the courgettes are just tender.  Remove from the heat and allow to cool until just warm.

Slice the baguette into 2 cm thick slices cut on the diagonal and grill the bread until golden on both sides.  Lightly brush with olive oil.

Top each bread slice with shredded chicken, then the courgette, crumble over the feta and sprinkle with the grated lemon zest. Season with freshly ground black pepper.

Makes 8.

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