roasted capsicum and chicken bruschetta
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roasted capsicum and chicken bruschetta
  • 2 slices sourdough bread
  • olive oil, for brushing
  • 1 clove garlic
  • 200g roasted capsicum (bell pepper), sliced
  • 1 x 200g cooked chicken breast fillet, shredded
  • ½ cup basil leaves
  • 2 vine-ripened tomatoes, sliced

dressing

  • 2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon caster (superfine) sugar
  • sea salt and cracked black pepper