Walnut and Blue Cheese Bruschetta with Sous Vide Chicken
Crispy bread topped with moist sous vide chicken and melted blue cheese is pure cheesy bliss. Top the dish off with toasted walnuts for a nutty edge, and include parsley for freshness and colour.
Keywords
- Sous vide
- Sousvide
- water bath
- immersion circulator
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipes.anovaculinary.com.
Cooking tools:
- Sous vide circulator
- Kitchen scale
- Pot
- Zip-top bag
- Oven
- Chef's knife
- Cutting board
- Baking sheet
- Serving platter
- Measuring spoon
- Measuring cup
- Pepper mill
Ingredients
- 1 (8-ounce) boneless, skinless chicken breast
- Salt
- freshly ground black pepper
- 1 tablespoon (15 ml) extra virgin olive oil
- 8 slices baguette, cut on the diagonal, toasted
- 3 1/2 ounces (100g) blue cheese, crumbled
- 1/4 cup walnuts, toasted
- Fresh parsley leaves, for serving
- 1 teaspoon (5 ml) finely chopped red onion, for serving (optional)
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