Tips and advice

Bob the Chef's Bruschetta with chicken, cantaloupe salsa and pancetta


Bruschetta with chicken, cantaloupe salsa and pancetta

To keep the die-hard carnivores happy

  • Preparation time: 15 minutes
  • Cooking time: 12 minutes
  • Total: 27 minutes
  • Portions: appetizers for 4, or a meal for 2


  • 2 ciabatta breads
  • 2 chicken breasts, roughly 130 g each
  • 15 ml (1 tablespoon) dried oregano
  • 5 ml (1 teaspoon) smoked paprika
  • 30 ml (2 tablespoons) vegetable oil
  • 2 pancetta slices, roughly 5 mm thick and diced
  • 1 garlic clove, minced
  • 125 ml (1/2 cup) of your favourite beer
  • ½ cantaloupe, diced finely (roughly 250 ml - 1 cup)
  • ½ red onion, finely chopped (about 125 ml - ½ cup)
  • 1 jalapeño pepper, chopped as finely as possible
  • 20 or so coriander leaves
  • 6 black olives
  • 45 ml (3 tablespoons) olive oil
  • 15 ml (1 tablespoon) wine vinegar
  • 45 ml (3 tablespoons) Greek yogurt
  • Salt, pepper to taste
  • 15 ml (1 tablespoon) balsamic vinegar glaze (optional)


  • Season the chicken with the oregano, smoked paprika and a pinch of salt
  • Put a saucepan on high heat, add the oil, and sear the chicken on one side
  • After 2 minutes, add the pancetta cubes and brown (roughly another two minutes)
  • Remove the pancetta, turn the chicken over, add garlic and continue cooking for one minute or thereabouts
  • Deglaze the pan with beer, reduce to medium heat, cover and cook for about 8 minutes (there should still be cooking juices in the pan)
  • In a bowl, mix the pancetta, cantaloupe, onion, jalapeño, most of the coriander leaves, olives, oil and wine vinegar
  • Season the salsa with salt and pepper, to taste
  • Slice the chicken into strips
  • Slice the ciabatta in half, lengthwise
  • Dip the “bread” side of the ciabatta (as opposed to the crust side) into to the cooking juices from the chicken and pancetta
  • Place the chicken strips on the bread
  • Dress with a bit of yogurt
  • Top with the cantaloupe salsa
  • Garnish with the rest of the yogurt, a coriander leaf and a drizzle of balsamic glaze
  • Serve


You can buy balsamic glaze at most grocery stores, or you can make your own by combining 90 ml (or about 1/3 of a cup) of balsamic vinegar with 15 ml (1 tablespoon) of honey. Simmer for roughly two minutes (you’ll need to keep an eye on it, things can get sticky fast). Let cool and serve.
For other camping-friendly recipes, visit

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