Re: Apricot and Chicken Bruschetta

[Guest guest]

Terry, thank you for the artichoke recipe and this one...sounds delicious.

Kathleen

Apricot and Chicken Bruschetta

Apricot And Chicken Bruschetta Recipe Courtesy

Recipe By: Giada De tiis - Carly

Ingredients

1/2 loaf ciabatta bread

1/4 cup olive oil

3/4 cup apricot preserves

5 ounce fontina cheese -- thinly sliced

6 ounce roasted chicken breast -- cooled and thinly sliced

3 ounce prosciutto -- thinly sliced (about 5 slices)

Extra-virgin olive oil -- to drizzle

Instructions

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.

Exported from A Cook's Books -- Recipe management for Macintosh