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.
Recipe by sweet caroline's cooking at
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