Ingredients for Apricot And Chicken Bruschetta
- Ciabatta
- 2 tablespoons olive oil
- Apricot Preserves
- Crushed Red Pepper Flakes
- Fontina Cheese
- Roasted Chicken Breast
- Prosciutto
- Extra Virgin Olive Oil
How to Make Apricot And Chicken Bruschetta
- Preheat oven to 375°F (190°C).
- Brush baguette slices with 1 tablespoon of olive oil and arrange them on a baking sheet.
- Bake for 8-10 minutes, or until lightly golden and crispy.
- Meanwhile, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat.
- Add the minced garlic and cook for 1 minute, or until fragrant.
- Stir in the chopped dried apricots and cook for 2-3 minutes, or until slightly softened.
- Add the shredded chicken and balsamic vinegar to the skillet. Cook for another 2-3 minutes, stirring occasionally, until heated through.
- Remove from heat and stir in the fresh basil, salt, and pepper.
- Spoon the chicken and apricot mixture onto the toasted baguette slices.
- Serve immediately and enjoy!
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
36g
Fat
18g
Carbs
5g
