Walnut and Blue Cheese Bruschetta with Sous Vide Chicken


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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.  
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Ingredients for 2

  • 1 (8-ounce) boneless, skinless chicken breast

  • Salt and 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)


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).

  • Step 2

    Season the chicken with salt and pepper. Place in a large zipper lock bag with olive oil and seal using the water immersion technique. Place the bag in the water bath and set the timer for 1 hour and 15 minutes.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and discard cooking liquid. Heat broiler to high.

    • Step 1

      Slice the chicken into bite-sized pieces and place on baguette slices. Top with blue cheese.

    • Step 2

      Place toasts on a broiler-safe baking sheet and broil until cheese is melted and bubbling, about 5 minutes. Transfer to a serving platter and season with salt and pepper. Top with walnuts, parsley, and red onion, if using. Serve.

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140 F / 60 C Recipe Temp
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