This recipe is best prepared immediately prior to serving. Makes a tasty entree for four people but can also serve as a light lunch for two. Quick and easy to prepare, and very delicious!





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  • 2 small Turkish breads
  • 600-800 g smoked chicken breast
  • 2 loose cups fresh baby spinach leaves
  • 2-3 medium spring onions
  • 1 heaped tbsp pickled jalapenos
  • whole egg mayonnaise
  • salt
  • pepper
  • butter
  • green Tabasco sauce

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Thinly slice the smoked chicken breast. Wash and drain the baby spinach, finely dice the pickled jalapenos, and slice the spring onions into thin ribbons. Halve and toast each Turkish bread lightly and spread with a small amount of butter.

Place a layer of spinach leaves on the Turkish bread, followed by a layer of smoked chicken pieces. Sprinkle with diced jalapenos and garnish with spring onion ribbons.

Bruschetta is then dressed with a small amount of mayonnaise, applied decoratively, followed by a pinch of ground sea salt and freshly ground black pepper. Apply a few drops of green Tabasco sauce, to taste.