Bruschetta with Vegetables and Chicken

It has already become a tradition to eat healthy on Mondays. Correct about our other dishes, of course. Let’s start the week with bruschetta. Moreover, if you observe the vow of vegetarianism – freely remove the chicken from the composition. I love dishes that are quite flexible in their composition, then they can be made with minimal preparation, conveniently.

Ingredients

Directions

To begin with, finely chop all vegetables: zucchini (1 pcs.), Celery (1 stalk), chili peppers (1 pcs.), Mushrooms (3-4 pcs.) And sorrel, or other herbs according to season and taste.
We mix all this in a deep cup. Add minced chicken (50-70 gr.) Or finely chopped chicken, a couple of tablespoons of olive oil, and salt/pepper to taste.
We make a bowl from foil, shift our vegetables, and cover with foil on top. Bake for 20 minutes at 180 degrees. Here is such a moment – if you want a fresher and crisp filling – bake exactly these 20 minutes, if you like the texture of vegetable caviar more – keep the vegetables in the oven for 35-40 minutes.
While the vegetables are baking, it’s time to make the bread. Here are some subtleties. First and foremost, try to find Ciabatta. This is such an Italian bread, very porous inside (and the pores are very large) and at the same time quite tough. It works best for bruschetta, more juice gets into the pores and when frying the toast turns out to be crisper. Cut into 1-inch slices and fry in a dry skillet for 3 minutes on each side. Of course, it will be prettier and tastier to grill in a frying pan. And to make the drawing more beautiful, cover the slices with a plate (so that it squeezes the toast more evenly). You can drizzle with olive oil.
Gently spread the finished stew on the toast, evenly distributing the vegetables in a not too thick layer.

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