- 1/2 cup [125 mL] packed parsley sprigs
- 1/2 cup [125 mL] packed mint leaves
- 2 garlic cloves, sliced
- 2 tablespoons [30 mL] toasted walnuts, chopped
- 1 tablespoon [15 mL] olive oil
- 1/2 teaspoon [2.5 mL] pepper
- Pinch of salt
- 12 round melba toasts
- Cooked chicken, thinly sliced
- Fresh mint sprigs
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- Into a food processor, process together parsley sprigs, mint leaves, garlic cloves, chopped toasted walnuts, olive oil, pepper and salt.
- Spoon mixture onto melba toasts.
- Top each toast with a thin slice of chicken.
- Garnish with fresh mint sprigs.
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