Ingredients
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1/2
-
1/4
-
3/4
-
2 - 3
-
5
-
6
-
3
-
-
-
-
-
-
-
-
Directions
Apricot and Chicken Bruschetta, A wonderful appetizer to prepare when you are in a hurry – use a rotisserie chicken from the deli A Giada De Laurentiis recipe from Everyday Italian These are so good & come together very easily! I prefer using white meat chicken but any that you like is fine :), Recipe calls for cheese to be thinly sliced, but picture shows a pretty hefty chunk which is it?, I made these as an appetizer one day when we were having a late dinner My boyfriend is a picky eater, but I thought this sounded delicious and I wanted to try it used mozzarella cheese and bacon bits instead of proscuitto and fontina It was delicious We even put some honey mustard on them So yummy!
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Steps
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1
Done
|
Preheat the Oven to 350f. |
|
2
Done
|
Slice the Bread Into 10 Slices, Each About 1/2-Inch Thick. |
|
3
Done
|
Brush the Bread Slices With the Olive Oil and Arrange on a Baking Sheet. |
|
4
Done
|
Bake For 10 to 15 Minutes Until Crisp and Golden. |
|
5
Done
|
Cool to Room Temperature. |
|
6
Done
|
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. |
|
7
Done
|
Arrange the Sliced Chicken on Top of the Cheese. |
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8
Done
|
Cut Each Piece of Prosciutto in Half and Place on Top of the Chicken. |
|
9
Done
|
Transfer the Bruschetta to a Serving Platter. |
|
10
Done
|
Drizzle With the Extra-Virgin Olive Oil and Serve at Room Temperature, That's What Makes It So Great! :). |
