1 small ciabatta loaf
2 tbsp olive oil
175g/6oz cooked chicken breast
125g/4oz sunblush tomatoes
2 tbsp chopped fresh parsley
For the green sauce
3 tbsp each chopped fresh dill, mint, chives and parsley
1 garlic clove, chopped
1 tbsp wholegrain mustard
4 anchovy fillets
2 tbsp capers
2 tbsp toasted pinenuts (pignoli)
12 green olives, pitted
grated zest and juice of 1 lemon
1 Put all the green sauce ingredients in a food processor or blender and blitz until smooth. Transfer to a bowl, cover and chill in the refrigerator.
2 Preheat the grill (broiler) to high. Cut the ciabatta into thick slices, then cut each slice in half. Arrange them on a foil-lined grill (broiler) pan and brush lightly with oil.
3 Grill (broil) for 1 minute on each side or until lightly toasted.
4 Cut the chicken into slices and place a slice on each toasted ciabatta slice. Top with a spoonful of green sauce.
5 Cut each sunblush tomato into 4 slices. Place a slice on top of each crostini and serve.