Chicken and Brie Toasts

Great Tastes 2011/2012
A spoonful of fruit preserve is the finishing touch to these simple chicken toasts.

1 none (1) multigrain baguette
1/4 cup (50 mL) mayonnaise
8 oz (250 g) triple cream Brie cheese
4 none (4) cooked boneless, skinless Manitoba chicken breasts, sliced
1/3 cup (75 mL) tart fuit preserve (eg lingonberry, blackcurrent or cranberry)
12-16 fresh thyme sprigs

Slice baguettes on diagonal into 1/2 inch slices. Arrange slices on a large cooke sheet or two smaller cooke sheets, allowing for a little space between slices.

Broil slices until golden brown; cool slightly. (Toasts can be made a day ahead. Cool completely and store at room temperatur in a sealed container) Spread each toast with a little mayonnaise.

Put a slice of Brie on each toast and top with one or two chicken slices.

Place toasts under broiler for 5-7 minutes or until cheese is melted and bubbling.

Transfer to a serving platter; top with a spoonful of fruit preserve and garnish with a thyme sprig. Serve warm.

As seen on the 2011/2012 season of Great Tastes of Manitoba

Recipe courtesy of Manitoba Chicken Producers

Serve with: Caliterra Tributo Single Vineyard Chardonnay (White Wine, Chile) or Errazuriz Wild Ferment Chardonnay (White Wine, Chile)