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Apricot and Chicken Bruschetta Recipe

Apricot and Chicken Bruschetta

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Average Rating:

Total Reviews: 34

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  • on January 03, 2013

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    I love this recipe! Easy, tasty, gourmet. Beautiful presentation. My husband's favorite. Sometimes I skip the chicken. Love it!

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  • on December 24, 2012

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    Phenomenal! I followed the advice of other reviewers and put the bruschetta under the broiler for 2 minutes after adding the toppings to melt the cheese. Next time, I think I will only toast the bread for 8 minutes, so the bread spends a total of 10 minutes in the oven instead of 12. To serve, I drizzled with olive oil and sprinked with parsley flakes for a pop of color. I will definitely entertain with this recipe again!!

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  • on July 31, 2012

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    This is an excellent recipe. I used small Italian bread sliced about 1 1/2 inch thick instead of ciabatta.I also ran out of time so bought fresh sliced chicken from the deli.
    Everyone RAVED about this app and it is so easy to make.

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  • on March 18, 2012

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    I made this for 3 friends and we all loved this appetizer. I made 2 crostini's for each of us and we inhaled them. The sweetness of the preserves, creamy cheese and saltiness of the proscuitto was perfection in the mouth. I have been begged to make these again the next time I host " Dinner Night"

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  • on February 24, 2012

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    Delish. Followed the recipe almost exactly. Seasoned and baked boneless chicken breasts with kosher salt and pepper for 20- 25 minutes at 375. Assembled everything as the recipe said. I did broil everything for about 1 minute. A must do because it brings all the favors together. Also, I have a delicious balsamic glaze (cream di aceto balsMico di Modena and drizzled it over the top when it first came out of the oven. Family loved it. Thanks Giada. Love your inventive recipes.

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  • on December 26, 2011

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    Amazing! I took the advice of some of the commenters and put it under the broiler for a few minutes. I probably would have done it anyway, and I'm glad I did! Everything is better when it's warm and melty! Everyone took a bite, looked up, and said wow. They couldn't figure out what gave them that bit of sweetness! Definitely going to add to my regular entertaining menu!

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  • on December 07, 2011

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    I love this appetizer! I served it at our Christmas party this past weekend and this is the dish people asked me about the most! I used a regular french baguette and skipped the chicken and it was still delicious. Definitely a winner!

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  • on October 12, 2011

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    I thought it was delicious! I even shared it with my friends at savedbythebellhorn . com

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  • on September 13, 2011

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    I have made these over and over again. They are so good and go so quickly! Today, I made 31 pieces for my daughters work. They were gone in minutes! Within 5 minutes they were gone. Everyone requests them from her work. Even when I have a party at the house. Everyone is looking for them. The only thing I changed was the bread. I use Parisien Bread. Love Love these!!! Thanks Giada

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  • on June 02, 2011

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    I thought this was such a good idea. But, I couldn't find the recipe quick enough while I was at the grocery store. So, I kind of just tried to remember what I saw.

    -Ciabatta bread
    -apricot preserves
    -FONTINELLA
    -olive oil
    -chicken breast

    I couldn't remember how she arranged it either - so I kind of did my own thing. I baked the bread with olive oil for 15 minutes in the oven. Let it cool. Spread the apricot preserves. Placed the chicken on top, then placed the cheese on top and put back in the oven to melt.

    I also made a few with fresh pepper jack cheese...I thought, hey why not?! Well, turns out, my boyfriend and I both liked the pepper jack bruschetta better than the fontinella!

    Both were delicious - but, now I know the real recipe - I'll have to try it next! HAHA! Thanks Giada! :

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