These always go down a treat as finger food when you're entertaining.
You can serve them with salad as a light lunch.
Makes 8–Preparation 10 minutes––Cooking 8 minutes
1 tablespoon olive oil; 3/4 cup smooth ricotta; 1/4 cup smooth ricotta; 1/4 cup
small coriander leaves;
2 skinless chicken breast fillets; 1 small crusty baguette or italian loaf; 5.3oz.
150g semi-dried tomatoes.
1 Heat oil in frying pan over moderate heat. Cook chicken for 4 minutes
each side or until cooked through. Cool. Cut chicken lengthwise into thin slices.
Season with salt and black pepper.
2 Cut bread diagonally into 8 slices, 2cm thick. Grill or roast lightly until golden.
3 Place ricotta and Chili Chunky Dip in a bowl and stir to combine.
Spread each slice of toast with ricotta mixture. Top with chicken, cucumber,
tomatoes and coriander leaves.