Bruschetta Chicken with Prosciutto and Basil


Grilled chicken wrapped in prosciutto then topped with fresh bruschetta - can you get much better than that? I mean seriously, it’s like a fancy Italian chicken finger and let’s just say I’m not mad at that!

Not only is this dish super delicious it is also soooo easy to make. You can prep it in advance and throw it in the oven to finish it off just before your ready to serve it. Imagine putting this on the table for your next dinner party alongside a beautiful salad and roasted potatoes, I mean seriously your guests will be in love!

So I will admit this dish is just perpetuating my obsession with bruschetta, I mean I think I could put it on almost anything and probably love it. The funny thing is that even though I have been obsessed I haven’t made traditional bruschetta in so long - so, I guess know what I need to do this weekend.

So seriously you need to make this recipe as soon as you can - you will not be disappointed.


prep time15 minutes

cook time 25 minutes

total time 40 minutes

servings 4


1 cup cherry tomatoes

3 basil leaves

2 cloves of garlic

1 tbsp olive oil

salt + pepper

2 lb chicken tenders

12 basil leaves

6 slices of prosciutto

1 cup mozzarella


In a small bowl combine cherry tomatoes that have been halved or quartered, 3 basil laves thinly sliced, finely chopped garlic, olive oil and salt + pepper to taste. Toss then set aside.

Preheat oven to 350. Slice each piece of prosciutto in half (length wise) and set aside. Take one of your chicken tenders, place a basil leaf in the centre then wrap with the prosciutto. Continue until all of your chicken has been used. Season with salt + pepper then place in a large frying pan that has been heating over medium heat. Fry until chicken is browned and the prosciutto is crispy.

Remove from the pan and place on a cookie sheet. Top with mozzarella then bake in the oven for 10-15 minutes or until chicken reaches an internal temperature of 365 degrees and the cheese is melted.

Transfer fully cooked chicken to a serve plate and top with bruschetta then serve immediately.


Prosciutto + Melon Caprese

This salad is simple, fresh + absolutely delicious. The perfect summer side dish to almost any meal!


I don’t know about you, but sometimes simple food truly is the best, and this recipe is the perfect example of that. Ripe melon, salty prosciutto perfectly balanced with fresh basil and creamy bocconcini - such a perfect combination if I do say so myself!

Now, melon and prosciutto certainly isn’t a new combination. Often you see if as a beautiful elegant starter or one bite passed appetizer, so transforming this into a Caprese salad just made sense. Plus I have really been in love with fresh basil lately so any time that I can add it to a dish I make it happen.

If you don’t have a melon baller don’t let that stop you - you can either use a small cookie scoop or just be really simple cut it in cubes. Though I must say that for some reason melon in balls just tastes better - I can't explain it!

This served with a beautiful piece of grilled chicken or fish would be the perfect warm summer night meal - plus with the sweetness from the melon, you feel like your having dinner and dessert all in one!


prep time 20 minutes

total time 20 minutes

servings 4


1 ripe cantaloupe

5 slices of prosciutto

1 cup bocconcini

4 basil leaves

drizzle of olive oil

drizzle of balsamic



To prepare your salad slice your cantaloupe in half and remove the seeds. Using a melon baller scoop out your melon and place on your plate or serving tray then add on the bocconcini.

Slice each of your pieces of prosciutto in half then roll and place around your melon and bocconcini. Add on thinly sliced basil and drizzle with olive oil, balsamic and a light sprinkle of pepper.


Fresh Tomato Pasta with Garlic + Basil Bruschetta

This fresh tomato pasta is perfect all on its own, but top it off with flavourful bruschetta and it throws it over the top.


So this fresh tomato pasta is a staple in our house, it’s super easy, requires mainly fresh ingredients, and makes you feel good about eating a big bowl of pasta.

While I also really love classic pasta sauce that is slowly cooked and has flavours developed over time, I kinda think that it’s more of a winter, cold-weather meal. That being said, even though it’s summer and hot outside it doesn’t mean you still don’t crave a hearty bowl of pasta every now and then, and so that is where this version comes in. It’s fresh, comes together in no time at all, and is topped off with super yummy bruschetta - the perfect summer meal!

Now, if you have never thought of putting fresh tomatoes on top of your pasta you are seriously missing out. It adds a perfect contrast and really brings this dish to the next level - plus it’s using all the ingredients that you already have so it's super easy to do!

I like to add a bit of Italian sausage into this as well but it is just as delicious vegetarian. You can sub the chicken stock for veggie stock and serve any of your non-meat-eating friends. Even throw it over zucchini noodles for a carb-free option. Seriously, the options are endless so make it any way that works for you and your family - but don’t skip the bruschetta - seriously, it's key and once you try it you will never to back to eating it without!


prep time 20 minutes

cook time 30 minutes

total time 50 minutes

servings 4 - 6


1 tbsp olive oil

1/2 white onion

1 lb sweet Italian sausage

5 cups chopped tomatoes

3 cloves of garlic

1 cup chicken stock

5 tbsp tomato paste

1 cup parmesan cheese

1 tsp balsamic vinegar

6 basil leaves

salt + pepper

1 lb orecchiette (or your favourite pasta)


Bring a large pot of salted water to a boil and cook pasta according to package.

In a large saucepan add in olive oil chopped onion and cook until onions are translucent. Add in sausage and cook over medium/high heat until sausage is cooked through.

To the saucepan add in chopped tomatoes and garlic and cook for 3-4 minutes or until tomatoes are very soft. Add in chicken stock and simmer 10 minutes.

To the sauce add in tomato paste, freshly grated parmesan cheese, balsamic vinegar, thinly sliced basil leaves and salt + pepper to taste. Add in drained pasta and stir to fully combine. Top each serving with a good amount of bruschetta.


1 1/2 cup chopped tomatoes

4 cloves of garlic

6 basil leaves

1 tsp olive oil

salt + pepper

In a small bowl combine finely chopped tomatoes, garlic + basil leaves. Drizzle with olive oil and season with salt + pepper to taste.


Pizza Amatriciana

What’s better than hot from the oven pizza - pizza that is loaded with prosciutto extra flavourful San Marzano tomato sauce. It’s perfect for dinner tonight!


Homemade pizza, seriously does it get much better than that? Especially now that we have so many amazing ingredients available to us it’s so easy to get those flavours that you use to be only able to get in a pizzeria.

Now, this recipe has1 very important thing that makes it special - the sauce. Have you ever ordered pasta with Amatriciana Sauce? If you haven’t you are seriously missing out. It is often served with bucatini or spaghetti and consists of tomatoes, onions and cured pork, along with a few other things. It’s the perfect combination of flavours on pasta, and we all know that if it works on pasta, it will work on a pizza.

The other thing that brings this sauce to the next level is the San Marzano Tomatoes. If you’re not familiar with these tomatoes I highly recommend you check them out on your next trip to the grocery store. They come canned just like any other tomato but the difference in flavour makes it worth seeking them out.

For starters, they originated in a small town near Naples so I guess you could say they were destined to end up on pizza. They are similar to a Roma tomato but thinner and more pointy. The flesh is thicker and they have fewer seeds making them sweeter and less acidic - perfect for pizza sauce.

Because these tomatoes are so sought there are issues with fraudulent tomatoes, so you know if people are trying to fake these little beauties they must be something good right! So take a few extra minutes and whip up your own pasta sauce, though I warn you, you may never go back to store bought sauce again!


prep time 25 minutes

cook time 55 minutes

total time 1 hour 20 minutes

servings 4 - 6


1 batch of your favourite pizza dough

4 tsp olive oil

Amatriciana pizza sauce

8 - 12 slices of prosciutto

1/4 cup white onions

3 - 4 cups mozzarella

fresh basil to garnish


Preheat oven to 400. To assemble roll out your pizza dough into 4 small or 2 large circles and places on a pizza pan or cookie sheet. Brush each pizza with olive oil then cover with Amatriciana sauce, prosciutto and mozzarella. Top with thinly sliced onions and bake for 20 minutes or until crust is golden brown on the bottom and the cheese is caramelized.

Remove from the oven and garnish with fresh basil. Serve immediately.

Amatriciana Sauce

1 tsp olive oil

1/4 white onion

4 slices of prosciutto

14 oz can of San Marzano tomatoes (whole and peeled)

In a small saucepan add in olive oil and chopped onions. Cook over medium heat for 4-5 minutes or until onions are soft and translucent. To the saucepan add chopped prosciutto and sauté another 2 minutes of until prosciutto is slightly crisped. Add in tomatoes, reduce heat and simmer for 30 minutes.

Remove from heat and allow to cook for 5 minutes before transferring to a food processor or blender then blend until smooth.