Apricot and chicken bruschetta

  • Preparation Time10 mins
  • Cooking Time10 mins
  • DifficultyEasy
1/2 loaf ciabatta bread
4 tbsp olive oil
240g apricot preserves
140g fontina cheese, thinly sliced
170g roasted chicken breast, cooled and thinly sliced
85g (about 5 slices) prosciutto, thinly sliced
Extra-virgin oil, for drizzling
1) Preheat the oven to 180°C/ gas mark 4.

2) Slice the bread into 10 slices, each about 1cm thick. Brush the bread slices with the olive oil and arrange on a baking sheet. Bake for 10 to 15 mins until crisp and golden. Cool to room temperature.

3) 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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