Smoked Chicken Bruschetta Recipe

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Ingredients

1 Smoked Chicken Breast, thinly sliced
Soft Welsh Goat’s Cheese
2 slices of Angel Bakery Sourdough
6 ripe cherry tomatoes, cut into quarters
1 spring onion, very thinly sliced
25ml Fino Olive Oil
Dried oregano
Rocket and watercress leaves
A sprinkle of Halen Môn Sea Salt and Freshly ground Black Pepper

Cut the Sourdough bread on the diagonal about ½ inch (1cm) thick. Toast on a griddle and put aside.

Put tomatoes and onions into a small bowl, add the Fino Olive Oil, Halen Môn Sea Salt, black pepper and oregano and stir well to ensure all are coated with the oil.

Add the sliced Smoked Chicken Breast to the tomatoes mixture, stir well and set aside to marinade for at least 30 minutes.

To assemble, use a spoon to get the liquid from the bottom of the bowl and drizzle over the toasted Sourdough.

Spread the toast generously with the Welsh Goat’s Cheese.

Pile the tomato, Smoked Chicken and spring onion mix on top of it and serve with a small salad of rocket or watercress.

Enjoy!