Pesto Chicken Bruschetta

“It’s a new day – it’s a new plan

I’ve been waiting for you

Here I am” ~ Bryan Adams

I wait for my breakfast each morning, right after opening my eyes! I start most of my weekdays with freshly baked baguette from the bakery around the corner of the street. If I have time on hand I make few variations with it (which has become cliché by now though) otherwise little ‘margarine brush’ on few slices or simple herbed bruschetta with coffee and I’m good to go. And weekends are meant to be enjoyed with special breakfasts; always! This weekend I picked Pesto Chicken Bruschetta. I know it’s nothing new or fancy but it just made my weekend.

Life has become bit hectic these days. As weekdays just goes off by running, weekends are our only source of fresh air. So we start the weekend bit late with our lazy bum and a lavishing brunch and move out for shopping for the coming week. But this week the routine has to be changed.

‘Monsoon’ was supposed to hit the city this Saturday for which we all were eagerly waiting for months I guess. Alas it couldn’t make it yet! But yeah it definitely won our hearts with few beautiful floating clouds across the bright blue sky.

Anyways enough about this mesmerizing morning; let’s get back to our Pesto Chicken Bruschetta. Oops, I mean the recipe. It was so flavorful and fresh I simply can’t get over this delicious treat. Actually I had this as appetizer few months back at a Continental food joint in my neighborhood and instantly I became a fan of this. So flavorful yet simple looking I had to have again and it continued for few more weeknights. So when I was enjoying the stunning morning and had no mood to move from my balcony to kitchen I baked this quickly and shut my tummy and mouth too.

It’s a very simple and quick recipe still sharing for those who are yet to try this Pesto Chicken Bruschetta.

Preparation Time: 05 mins

Cooking Time: 25 mins

Resting Time: 00 mins

Total Time: 30 mins

Yield: 12 slices

Ingredients:

Chicken breast (boneless & skinless): 500g

Bruschetta/French loaf: 1, foot long

Pesto: 1 cup (homemadeor store bought; I used Homemade Cilantro with Chili Lime Pesto)

Garlic powder: 1 tsp + ½ tsp

Butter: 2 tbsp

Mozzarella cheese: 4 tbsp

Olive oil: ½ tsp

Salt: ½ tsp

To serve:

Mayonnaise dip (homemadeor store bought; I used Homemade Vegan Mayonnaise)

Cherry tomato

Fresh cilantro: handful

Equipment:

Mixing bowls

A large square/rectangular baking pan (in which bread slices will fit)

Square/rectangular Baking pan

Preparation:

Slice the bruschetta with 1” thickness and arrange in a large baking pan.

Drizzle the chicken with salt olive oil and 1 tsp garlic powder and bake in preheated (200⁰C) oven for 20 mins, uncovered. Once done, remove from oven, cut into small cubes when it’s still warm.

Combine the softened butter and rest of the garlic powder in a small bowl. Brush the bruschetta slices with this garlic-butter and bake in preheated (200⁰C) oven for 4-5 mins or until edges become crisp and golden brown in color.

While bruschetta is toasted prepare the chicken mixture. Dump chicken cubes and Cilantro Pesto in a mixing bowl and mix well until combined together.

Once bread and chicken mix are ready, arrange the bruschetta slices on the serving palate. Add dollops of chicken mixture on it; top with sliced/chopped cherry tomatoes, cilantro and crumbled mozzarella.

And your Pesto Chicken Bruschetta is good to go already. But you can make it more cheeselicious by grilling/baking it for one last minute at 180⁰C. Remove the toasts from oven and serve immediately. Don’t forget to serve with Mayonnaise dip and some fresh salad to enhance the flavor (read, colors) on the platter.