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.

Ingredients

300 g	Santa Rosa Shredded Chicken
1	Finely chopped spring onion
250 g	Sour cream
½ cup	Fresh italian parsley, finely chopped
½ cup	Fresh tarragon, finely chopped
6 slices	Sourdough bread
2 cloves	Chopped garlic
1 dash	Lemon juice
1 sprinkle	Cracked pepper
1 dash	Olive oil
1 handful	Rocket leaves, to use as garnish

Directions

1. Make the creamy chicken topping by roughly chopping the smoked chicken and placing it into a large bowl. Add the sour cream, herbs, spring onions, lemon juice and a twist of cracked pepper and combine well.
2. Rub the raw garlic cloves all over the sour dough slices then discard the garlic. 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.