Prep 10 mins
Cook 10 mins
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. :)
- 1⁄2 loaf ciabatta
- 1⁄4 cup olive oil
- 3⁄4 cup apricot preserves
- 2 -3 pinches crushed red pepper flakes (optional)
- 5 ounces Fontina cheese, thinly sliced
- 6 ounces roasted chicken breast, thinly sliced (deli chicken)
- 3 ounces prosciutto, thinly sliced (about 5 slices)
- extra virgin olive oil, to drizzle
- Preheat the oven to 350ºF.
- 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(already mixed with crushed red peppers) 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 at room temperature, that's what makes it so great! :).
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!
My SIL made these for Christmas and they were excellent so I made them for New Years but with some slight adjustments. Mainly, I sliced the bread (baguette) only about 1/4-inch thick which made them much easier to eat. I wanted more than 10 servings to take to a party so upped the quantities but didn't follow the amounts called for specifically... I had about 1 # chicken breast (Italian seasoned, skillet cooked the night before), 6 oz prosciutto (12 slices, cut in thirds), about 2/3 of the baguette, and 5 oz Fontina plus 7 oz Edam, and I didn't measure the preserves at all, just used a thin smear on each piece (no hot pepper). I ended up with 36 lovely appetizers. These got many compliments at the NYE party they were made for. Thanks for posting this!