From   Tea Time

Prep: 10 minutes

Cook: 25 minutes

Method: Easy

Course: Starter

Type: Fusion

Toasts topped with 4 different spreads and served


  • Boneless chicken breasts 2
  • Salt to taste
  • Oil to shallow-fry
  • French bread loaf 1
  • Butter 2 tbsps
  • Parmesan cheese, grated 2 tbsps
  • Processed cheese, grated 2 tbsps
  • Honey 9 tbsps
  • Mustard paste 2 tbsps
  • Seedless black olives, chopped 2 to 3 tbsps
  • Lemon rind, grated 1 tsp
  • Lemon juice ½ tbsp
  • Medium pear 1
  • Celery 3 sticks
  • Fresh parsley, chopped to garnish
  • Walnuts, chopped 2 tbsps


  • Preheat oven to 180º C. Line a baking tray with butter paper.
  • Cut the bread into 8 slices, spread them on the baking tray and toast in the preheated oven till crisp.
  • Cut the chicken breasts into smaller pieces, Sprinkle salt over them. Heat sufficient oil in non-stick pan, add the chicken pieces and shallow fry. Drain on absorbent paper and let them cool.
  • For spread 1, mix together butter and Parmesan cheese together in a small bowl keep aside.
  • For spread 2, mix processed cheese and 2 tbsps honey in another bowl and keep aside
  • For spread 3, mix 2 tbsps mustard paste with 3 tbsp honey in a third bowl and keep aside.
  • For spread 4, mix chopped seedless olives, 3 tbsps honey, lemon rind and lemon juice in a fourth bowl and keep aside.
  • Remove toasts from the oven. Spread each type of spread on 2 toasted bread slices.
  • Slice the pear into cubes and cut the celery into diamonds.
  • Slice chicken and keep them on the toasts with mustard spread and garnish with parsley.
  • Make 2 fans of the pear slices and place them on the toasts with Parmesan cheese spread. Garnish with walnuts.
  • Cut segments of lemon and place them on the toasts with olive spread and garnish with celery diamonds.
  • Mix 1 tbsp honey and walnuts in a fifth bowl and mix well. Put this mixture on the toasts with the processed cheese spread.
  • Keep all the crosstinis on a serving platter and serve immediately.