Bruschetta

I am addicted… Addicted to bread… Apart from the fabulous smell that freshly baked bread had… is there anything that can top that taste? I believe the Dutch are probably one of the countries where bread is eaten most. Or do you think the French would win?

I am actually just reading that we don’t eat enough bread according to the bureau of bread… Didn’t know it existed and yes, ofcourse they would say we eat too little of the stuff… But how did I get to this topic. Well for starter because I made this gorgeous bruschetta for lunch. I had to use some leftover ingredients I had lying in the fridge so it might not be your every day combination to add chicken filet to a bruschetta but it works and it needed to be eaten.

What really makes this a killer sandwich is the fig balsamic dressing op top. I bought this a while ago at Oil & Vinegar and while it is not something you should use to often, it is insanely good. Much sweeter than regular balsamic due to the figs.

 

So what is on this sandwich?

 

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Bruschetta

Prep Time: 16 hrs
Cook Time: 16 hrs

Ingredients

  • Piece of stale sourdough fresh is good too!
  • buffalo mozarella
  • clove of garlic
  • chickenfillet
  • rocket
  • pesto
  • cherry tomatoes
  • fig balsamic vinegar
  • few basil leaves

Instructions

  • Rub the cut side of the garlic over your bread. Toast the bread in a toaster or under the grill quickly. Lightly cover in pesto and put the rocket on top. Cover with the chicken, the cherry tomatoes and the mozarella and drizzle with balsamic vinegar
Course: Sandwich
Author: Simone van den Berg

Disclaimer

The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

Did you make this recipe?Mention @simoneskitchen or tag #simoneskitchen!

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