Working from home gives me the flexibility of making the lunch on the go, rather than having to plan ahead all the time. That’s why having a jar of Zacusca in my pantry makes life so much easier. I know I’ll be able to make a gourmet lunch in a jiffy.

For this recipe you can even get the children involved. They’ll love being a part of it and BONUS, they’ll actually eat their veggies having made it themselves! Win!

My kids call this bruschetta recipe a ‘tiny pizza’, because it’s incredibly versatile and you can customise it any way you want.

A great recipe that will surely become a go-to in your household as well.

 

So here it goes:

Appetising Chicken and Zacusca Mushroom Bruschetta Romanian delights

Appetising Chicken and Zacusca Bruschetta

For this recipe you can even get the children involved. They’ll love being a part of it and BONUS, they’ll actually eat their veggies having made it themselves! Win!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 slices of thick cut (about 1 in) rye sourdough
  • 8tbsps of your favourite Zacusca, I’ve used Beetroot and Mushroom in this one
  • 4 slices of Colby cheese halved or any other cheese you prefer
  • 1 cup halved cherry tomatoes
  • cracked pepper to taste
  • a few fresh oregano leaves
  • black pepper to taste
  • 1 chicken breast diced

Method
 

  1. Spread a slice of sourdough with 1 tbsp of your favourite Zacusca, or better yet, get the kids to help out.
  2. Top it with a few pieces of chicken, a couple of halved cherry tomatoes and half a slice of Colby cheese.
  3. Meanwhile, preheat the oven on the grill function at 200 or 180 degrees fan forced. Place the bruschetta on a lined oven tray and grill for about 10 minutes or until the cheese is melted and golden brown.
  4. Top with fresh oregano sprigs and lunch is served!

 

 

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