Chicken and Bacon Smörgåsbord
- 454 g (1 lb) cooked chicken breast, diced
- 200 g (7 oz) feta cheese, crumbled
- 255 g (9 oz) small colorful tomatoes, halved
- 28 g (1 oz) arugula
- 200 g (7 oz) bacon, cooked until crispy and crumbled
- 180 g (6 oz) salami, sliced thin, two varieties preferred
- 240 ml (1 cup) crème fraîche
- 30 g (2 tbsp) basil pesto
- 120 g (1 cup) thick crusty bread, sliced and toasted if desired
- 60 g (1 bunch) fresh basil, leaves picked and scattered
- 60 g (1 bunch) fresh parsley, chopped lightly
1. Lay the bread slices in a single layer on a large serving platter, slightly overlapping for visual appeal
2. In a small bowl, stir the crème fraîche and pesto together until fully blended
3. Spread a thin layer of the pesto crème fraîche mixture over each slice of bread
4. Top each bread slice with a pinch of feta, 2–3 tomato halves, a sprinkle of parsley, and 1–2 pieces of salami
5. In the center of the platter, place a bed of fresh arugula
6. Mound the diced chicken over the arugula, shaping it into a hill or rounded area
7. Scatter the crumbled bacon evenly over the chicken
8. Garnish the entire platter with basil leaves and any remaining herbs
9. Serve immediately, encouraging guests to build their own bites from the components
- Serving platter
- individual plates
- small bowl
- spoon
- knife
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