Preparation

Cut the chicken into thin strips and arrange it in a large bowl. Check the carrot, pelatela and rinse thoroughly under running water. Pat dry with absorbent kitchen paper and cut into thin strips thin. Clean the celery, remove the coasts and use the less tender heart by cutting it into thin slices. Pour into bowl and season with olive oil, lemon juice, salt, pepper and mayonnaise and mix well to mix the ingredients. Meanwhile, put into the oven for 5/6 minutes at 180 degrees slices of bread, then you can smear of salad and serve immediately hot and crispy. Tip: you could serve the bruschetta as an appetizer or afternoon snack.

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Ingredients
4 slices homemade bread
4 Mushrooms
2 cloves garlic
5 tablespoons olive oil
1 tablespoon oregano
1 Spicy Chili
1 Celery
salt
pepper

Preparation

Crush the garlic and place in a saucepan with 5 tablespoons of olive oil, oregano, pepper and grated celery: cook until the celery is not golden. Saute in a pan with a tablespoon of olive oil the mushroom caps, salt and pepper; Put a chapel on each slice of toasted bread and topped with the sauce.

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• 200 g tomatoes
• 30 g olive oil
• 1 clove garlic
• Pepper Diced 1
• 1 tablespoon capers
• 100 G Black Olives
• 3 anchovy fillets
• 1 teaspoon chopped parsley
• 6 slices apulia bread
• salt
• pepper

Preparation:
Heat the oil with the garlic and chilli for a few minutes. Add the tomatoes, anchovies, capers and chopped olives, stir and cook for another 15 minutes. Adjust salt and distribute the mixture on the slices of bread cut in half and already golden in the oven.

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