Apricot and Chicken Bruschetta

READY IN: 20mins
Recipe by Manami

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. :)

Top Review by Abbs lt3

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. I used mozzarella cheese and bacon bits instead of proscuitto and fontina. It was delicious. We even put some honey mustard on them. So yummy!

Ingredients Nutrition


  1. Preheat the oven to 350ºF.
  2. Slice the bread into 10 slices, each about 1/2-inch thick.
  3. Brush the bread slices with the olive oil and arrange on a baking sheet.
  4. Bake for 10 to 15 minutes until crisp and golden.
  5. Cool to room temperature.
  6. 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. Arrange the sliced chicken on top of the cheese.
  8. Cut each piece of prosciutto in half and place on top of the chicken.
  9. Transfer the bruschetta to a serving platter.
  10. Drizzle with the extra-virgin olive oil and serve at room temperature, that's what makes it so great! :).

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