Apricot and Chicken Bruschetta

Photo: Apricot and Chicken Bruschetta

TOTAL TIME: 20 min
Prep: 10 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 10 bruschetta
LEVEL: --

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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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  • on December 08, 2012

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    This is a fast and easy recipe for me. I had to substitute almost all the ingredients because they weren't available at the local store. I used a hearth bread, provolone cheese, thin chicken lunchmeat called Rotisserie Style Chicken Breast and ham lunchmeat called Black Forest. The only ingredient that was the same was the apricot preserves. But still this is a great recipe. The apricot preserves make the recipe.

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