Chicken and brie crostini with Ballymaloe cranberry sauce

Another delicious dish from Ballymaloe cookery school in Co Cork.


Season the chicken with salt and pepper.

Heat a frying pan, add some extra virgin olive oil and fry the chicken breast over medium heat until it is golden on the outside and cooked through.

Slice the chicken breast into 1/2 inch slices and keep warm.

Grill the slices of bread in a toaster oven or using the broiler feature of your oven until they are just golden on both sides.

While they’re still hot, rub them gently with the cut side of the garlic and drizzle generously but gently with extra virgin olive oil.

Slice the camembert into small wedges.

On a serving plate arrange the crostini, topping each piece with a slice of chicken, a small wedge of camembert and a teaspoon of Ballymaloe cranberry sauce.