On a recent venture to Caffissimo in Mount Lawley, a delicious Bruschetta dish crossed our table and I decided that I wanted to recreate it.
My version of this dish was easy to recreate.
2tbspn Coles basil pesto
1 Fresh multigrain ciabatta
2 Chicken Fillets sliced into strips
Jamie Olivers Sticky Chilli & Balsamic Glaze
For the salsa!
1 diced tomato
1 small onion, diced
2 cloves of garlic, diced
2tbspn of Latasha’s Kitchen chilli oil
•Season the chicken strips before grilling.
•While the chicken is under the grill, combine the ingredients to make the salsa.
The chilli oil was part of a package received from blogger The Chef and His Perthfect Wife. It added a little kick to the salsa as well as moisture.
•3-4 minutes before the chicken is cooked through, grill the ciabatta.
•When completed, start the assembly by smearing the ciabatta with basil pesto, followed by the fresh spinach.
•At this point, I drizzled the spinach with the glaze to pack in more flavour.
•Top with the sliced chicken and followed by the salsa made earlier.
This dish was delicious!
It was quick and easy to make and reasonably healthy. I left out the cheese to make my version a little healthier but as always, it could be even healthier by leaving out the glaze and oil.
Have fun making this dish!
Thanks for reading! ♡