Creamy Tarragon Smoked Chicken on Bruschetta

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.

Let’s prep

  • 1 pack 300g Santa Rosa smoked chicken
  • 1 spring onions finely chopped
  • 250g sour cream
  • ½ cup fresh Italian parsley leaves finely chopped
  • ½ cup fresh tarragon leaves finely chopped
  • 6 slices sourdough
  • 1-2 Garlic cloves
  • lemon juiced
  • Freshly cracked pepper
  • Olive oil
  • Rocket leaves to garnish

Let’s cook

  1. Make the creamy chicken topping by roughly chopping the smoked chicken and placing it into a large bowl.
  2. Add the sour cream, herbs, spring onions, lemon juice and a twist of cracked pepper and combine well.
  3. Rub the raw garlic cloves all over the sour dough slices then discard the garlic.
  4. Drizzle the sour dough with olive oil and place them onto a hot bbq or griddle pan searing well until it starts to blacken.

Let’s serve

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.


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