Over the weekend I baked a loaf of bread specifically to slice and grill for this bruschetta. I served it alongside my mother's delicious, organic, grilled rosemary chicken over arugula and corn. A healthy summer supper with ingredients at the hight of their season.
This recipe is very light. I used only skinless organic chicken breasts, leaving the bones intact for depth of flavor, and sauteed the vegetables in very little olive oil. Occasionally I add olives, but to make it more summery this time I used peas.