From the kitchen of Catherine Burcin
1 c minced cooked chicken (can be cooked ahead of time)
1 c mayonnaise
3/4 c shredded Monterey Jack (3 oz)
1/3 c toasted ground almonds
1/4 c minced parsley
2 large shallots, minced (or one onion)
2 tsp fresh lemon juice
1 1/2 tsp curry powder (moderate strength)
a dash or 2 of hot pepper sauce
salt & pepper
60 to 72 rounds of bread (I use a small muffin cutter) or crackers
Combine all ingredients except the bread, and blend well.
Cover & refrigerate.
Preheat the oven to 500.
Just before serving spread 1/2 tsp on each round of bread, mounding it in the center.
Top each with a toasted almond slice.
Place on a baking sheet and heat 5-8 minutes.
Watch it carefully.
Decorate the plate with parsley.
NOTES
- This can also be served with the chicken in a bowl, crackers on the side.
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