Updated: Mar 31
I remember I would have bruschetta as a kid at restaurants and I would fall in love with every bite, nearly eating the entire shared appetizer for myself. I assumed that it was some sort of “fancy” dish, is that I never got a chance to enjoy it, other than when I went to a fancy Italian to celebrate an event with family. Although now, I understand that Bruschetta is ridiculously easy to prepare and it somehow tastes even better to me when it's made in my own kitchen. There is just something simplistic about the dish as a whole, the crispy bread, balsamic marinated tomatoes, and my favorite cheese of them all, fresh mozzarella. Give this recipe a whirl in your home kitchen and I’m sure that it will be your new favorite quick and light lunch.
Prep Time: 10 minutes
Cook Time: 5 minutes
2 tablespoons olive oil
1 pound chicken bread, chopped into ¼ inch chunks
2 teaspoons dried thyme leaves
Kosher salt and ground black peppercorns
1 demi-baguette, sliced into ½ inch pieces
1 cup cherry tomatoes, sliced in half
¼ cup basil leaves, chopped
3 ounces fresh mozzarella, chopped into ¼ inch cubes
1 shallot, minced
1 tablespoon balsamic glaze
Heat one tablespoons of olive oil in a large saucepan over medium heat. Add in chicken and season with thyme, kosher salt, and pepper. Cook for 5 minutes or until the chicken golden brown and the inside is fully cooked.
In a large mixing bowl, combine together the cooked chicken, cherry tomatoes, basil, mozzarella, and shallot. Season with kosher salt and pepper.
Place the sliced baguettes onto a large platter and top with the tossed tomatoes. Drizzle balsamic vinaigrette.
Serve and enjoy!