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.


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.


Ravioli with Peas, Mint and Pistachio Crumble

Ravioli with Peas, Mint and Pistachio Crumble - my version of Eataly’s Ravioli di Piselli.


Ravioli with Peas - I must admit that initially, this wasn't a combination that sounded tasty, but then I tried it!!!

Last weekend we went to Eataly, one of my favourite places in LA, I mean seriously, It’s like Disneyland for food lovers especially Italian food lovers. If you ever have the opportunity to visit you must, plus they have locations in Vegas, Chicago, NYC and Boston so you have options. Seriously, if you want to make an amazing dinner that is simple yet so flavourful this is the place to visit. Just the mozzarella alone is worth the drive!

Now after you admire all of the amazing cheese and pasta you absolutely must visit one of the many food options. For us this weekend it was a necessity to have an Aperol spritz and some pasta, so while perusing the menu I was intrigued by their Ravioli di Piselli aka Ravioli with Peas.

So despite being unsure I went for it and let me say - I was instantly in love. Nothing is better than eating a meal and then dreaming of when you can return to have the exact same thing! So needless to say I needed to make a version of this to appease my ravioli needs.

Now while my version is a scaled down it is still super delicious. The Eataly version has pea and mint stuffed ravioli my version is a bit more weeknight friendly with a cheese ravioli and pea “sauce”. You get all of the spring pea flavours without all of the work.

This is a meal that you can whip up in less than 30 minutes yet looks fancy enough to serve at any dinner party. So if you can't run to Eataly tonight make this version - it will meet all of the Peas and Pasta needs you didn't even know you had!


prep time 15 minutes

cook time 15 hour

total time 30 minutes

servings 4


1/4 cup pistachio

1/4 cup panko

1 cup peas + 1/4 cup

5 mint leaves

6 tbsp salted butter

1 lemon

1/2 tsp salt

pepper to taste

1/4 cup parmesan cheese

1 lb cheese ravioli


In a small frying pan combine finely chopped pistachios and panko and cook over medium/high heat until browned - approx. 5 minutes (stir constantly to avoid burning).

Cook ravioli according to directions on the package. Meanwhile, in a food processor place the peas and mint leaves and blend until smooth. Add butter to a large saucepan and allow to melt completely then add in the zest of your lemon, salt, pepper, finely grated parmesan and the pea puree. Whisk until it comes together and is smooth.

Drain the ravioli setting aside 1/4 cup of the pasta water. Whisk the water into the sauce then toss with the ravioli and remaining peas. To serve divide between 4 plates then top with the pistachio crumble.