Bruschetti with chicken and vegetables

Here is another tasty way to enjoy ratatouille. These bruschetta are quick and easy to make. They are best warm, but could also be served as finger food at a party. For light version – use zucchini instead of baguette. 🙂

Ingredients:

  • 160 g Ribella Fresh Pâté chicken breast spread
  • 1 whole-grain baguette
  • 1 pepper
  • 1/2 champignon mushrooms
  • ½ eggplant
  • 100 g zucchini
  • 50 g sesame
  • olive oil

Preparation:

Fry the sesame in a dry frying pan in the medium heat, mixing it until it gets a golden yellow colour and then pour it in the bowl or plate to cool down. Cut out pepper, zucchini, eggplant and mushrooms on small cubes. Pour two tablespoons of olive oil into the pan and warm it. Add pepper and eggplant and grill for about 5 minutes, then add the rest of the vegetables and continue grilling. When vegetables soften and all juices evaporate, remove from the fire to cool down slightly. During this time, cut the whole-grain baguette into slices about 1.5 cm thick and apply a thicker Fresh Pâté chicken breast spread on each one. Apply a tablespoon of grilled vegetables over the spread, and sprinkle fried sesame on top of that.

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