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Apricot and Chicken Bruschetta
At a Glance
- Prep
- 15 minutes
- Cook
- 15 minutes
- Total
- 20 min
- Servings
- 10.00 appetizers
Categories
- Appetizer
Cuisine
- Fusion
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Non-Vegetarian
Servings & Nutrition
Original recipe serves 10. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Apricot and Chicken Bruschetta brings together 1/2 loaf ciabatta, 1/4 cup olive oil, 3/4 cup apricot preserves in a practical dish for home cooking. It takes about 20 min to prepare and cook. It makes approximately 10 servings.
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Ingredients
- 1/2 loaf ciabatta
- 1/4 cup olive oil
- 3/4 cup apricot preserves
- 2 -3 pinches crushed red pepper flakes (optional)
- 5 ounces Fontina cheese, thinly sliced
- 6 ounces roasted chicken breast, thinly sliced (deli chicken)
- 3 ounces prosciutto, thinly sliced (about 5 slices)
- extra virgin olive oil, to drizzle
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Instructions
Preheat the oven to 350ºF.
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(already mixed with crushed red peppers) 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 at room temperature, that's what makes it so great! :).
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