welcoming spring flavors. [bruschetta w. apricot, roasted chicken & prosciutto]

March 29th, 2011 by | comments

I’ve wanted to make this simple Giada recipe for a few weeks, as there’s not a single ingredient I don’t like–bread, cheese, chicken, apricot and prosciutto. I knew the saltiness of the silky prosciutto and Fontina cheese would pair wonderfully with the sweetness of the apricot preserves.

The recipe says to serve at room temperature; however, I decided to warm the bruschetta in a toaster oven once assembled. Toasting the bruschetta provided even more texture, from the crunchy crostini to the melted cheese to the slightly crisped prosciutto.

If serving at a luncheon or dinner party, the appetizer would be equally delicious cold, especially with spring and warm weather approaching.

I made a similar bruschetta recipe (here).


bruschetta w. apricot, roasted chicken & prosciutto
Prep time: 
Cook time: 
Total time: 
  • ½ loaf ciabatta or french bread
  • Olive oil, as needed
  • Salt and pepper, to taste
  • 5 oz. Fontina cheese, thinly sliced
  • 6 oz. roasted chicken breast, cooled and thinly sliced
  • 3 oz. (about 5 slices) prosciutto, thinly sliced
  1. Preheat oven to 350 degrees.
  2. Slice the bread at an angle, about ½ inch thick slices. Brush the bread slices with olive oil, sprinkle with salt and pepper and arrange on a baking sheet. Bake 10 to 15 minutes, until crisp and golden. Cool to room temperature.
  3. Spread each slice of bread with apricot preserves, then place a slice of Fontina cheese on top. Arrange the sliced chicken on top of the cheese. Cut each piece of prosciutto in half and place on top of chicken. Drizzle bruschetta with olive oil or sprinkle with dried parsley flakes, for color.
  4. After bruschetta is assembled, place in toaster oven for 2 to 3 minutes to warm and melt Fontina cheese, if desired.


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