Apricot and Chicken Bruschetta
TOTAL TIME: 20 min.
Prep: 10 min.
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.
