An exquisite chicken and beef crostini with melted brie, lifted by a zing of cocoa and chilli oil, garlic and a deviously delicious white chocolate horseradish.
Time: 8 minutes
1 garlic clove, crushed
50g / 2oz / cup butter, softened
1 tbsp Hotel Chocolat Cocoa & Chilli Finishing oil
8 slices ciabatta, about 1cm / ½in thick
4 tbsp Hotel Chocolat White Chocolate Horseradish
350g / 12oz / 2½ cups cooked sliced
smoked chicken & roast beef
350g / 12oz / 2½ cups brie, sliced
1 red onion, thinly sliced
sea salt & freshly ground black pepper
1. Mix together the garlic, butter and cocoa and chilli finishing oil in a bowl.
2. Preheat the grill to high. Grill both sides of the ciabatta until toasted.
3. spread the garlic butter over one side of each slice of toast, followed by the white chocolate horseradish. top with slices of smoked chicken and/or beef and the brie, then season with salt and pepper.
4. turn the grill down to medium and grill the crostini until the cheese starts to melt and turn golden in places. top with slices of red onion and serve warm.
For the Shopping List:
|White Chocolate Horseradish||Cocoa & Chilli Finnishing Oil|
|A deviously delicious balance of sharp, fiery grated horseradish with the soft and subtle sweetness of white chocolate. Energises smoked salmon, mackerel, mashed potato, roast beef, cold meats and vegetable crudités.||A special recipe used by our chefs in our boucan restaurant in saint lucia – extra-virgin olive oil rounded by rich notes of cocoa nibs and beans, with a kick of red chilli.
|Shop now||Shop now|