Chicken and Brie Crostini with Ballymaloe Cranberry Sauce



For 8—10 crostini

• Half a baguette, cut into 1/2 inch slices
• A clove of garlic, cut in half
• Some good quality extra virgin olive oil
• A chicken breast
• Salt and pepper
• Brie
Ballymaloe Cranberry Sauce


Season the chicken with salt and pepper. Heat a frying pan, add some olive oil and fry the chicken breast on a medium heat until it is golden on the outside and cooked through. Slice the chicken breast into 1/2 inch slices and keep warm. Grill the slices of bread until they are just golden on both sides. While they’re still hot, rub them gently with the cut side of the garlic and drizzle with good quality extra virgin olive oil. Slice the Brie into small wedges. On a serving plate arrange on the crostini, with a slice of chicken, brie and a teaspoon of Ballymaloe Cranberry Sauce.

One Response to Chicken and Brie Crostini with Ballymaloe Cranberry Sauce

  1. Jorge says:

    How do you do that??!! Take such simple inneedirgts and turn them into a feast? BeautifulWe do buy local whenever we can. If it is good I will pay the extra knowing the money is going to a neighbor. They in turn will buy our locally raised meat. Slowly we are helping to build back up our small communities. AND our meals taste so much better!

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