Bruschetta marocaine

Posté le2022-02-19
Bruschetta marocaine

For 2 Bruschettas


1 carrot
1 chicken breast
1⁄2 onion
1 tsp of cumin
4 prunes
Flaked almonds
Apricot Lavender or Orange Blossom Jam
2 large slices of sourdough bread


Preheat the oven to 180 °

- In a saucepan, brown the chopped onion in a drizzle of olive oil at medium heat for 5 minutes
- Add the julienned carrot and cook for another 5 minutes To book
- Slice the chicken breast into aiguillettes and cook in a pan in a drizzle of oil olive until golden
- Add the onion/carrot mixture, the tbsp. c. cumin and a pinch of salt
- Fry for a few minutes
- Toast your slices of bread in a little butter in a pan or toaster
- Spread a thin layer of apricot jam
- Spread the chicken/vegetable/spice mixture on both slices
- Place the prunes cut in 4 and sprinkle with slivered almonds
- Bake for 5 minutes at 180° or 375F

Serve with a green salad

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