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 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!
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
Instructions
- Spread a slice of sourdough with 1 tbsp of your favourite Zacusca, or better yet, get the kids to help out.
- Top it with a few pieces of chicken, a couple of halved cherry tomatoes and half a slice of Colby cheese.
- 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.
- Top with fresh oregano sprigs and lunch is served!
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