Photo: Apricot and Chicken Bruschetta Recipe
Ingredients
- 1/2 loaf ciabatta bread
- 1/4 cup olive oil
- 3/4 cup apricot preserves
- 5 ounces fontina cheese, thinly sliced
- 6 ounces roasted chicken breast, cooled and thinly sliced
- 3 ounces (about 5 slices) prosciutto, thinly sliced
- Extra-virgin olive oil, to drizzle
Directions
Preheat the oven to 350 degrees F.
Slice the bread into 10 slices, each about 1/2-inch thick. Brush the bread slices with the olive oil and arrange on a baking sheet. Bake for 10 to 15 minutes until crisp and golden. Cool to room temperature.
Spread each slice of the toasted bread with the apricot preserves then place a slice of the cheese on top. Arrange the sliced chicken on top of the cheese. Cut each piece of prosciutto in half and place on top of the chicken. Transfer the bruschetta to a serving platter. Drizzle with the extra-virgin olive oil and serve.
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By Chef #1404240
Burnsville, MN
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!
By saralanfear
Royal Oak, MI
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!
By ceb364
on October 12, 2011
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I thought it was delicious! I even shared it with my friends at savedbythebellhorn . com
Read all 29 reviews