Walnut and Blue Cheese Bruschetta with Sous Vide Chicken
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Pro-level cooking techniques made simple.
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)
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).
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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.
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Finishing Steps
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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.
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Step 1
Slice the chicken into bite-sized pieces and place on baguette slices. Top with blue cheese.
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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.