Aug 25

Bruschetta With a Twist

Bruschetta with Smoked Chicken and Grapes

Bruschetta with Smoked Chicken and Grapes

Bruschetta can tingle the taste buds when given a modern California twist

Bruschetta with Smoked Chicken and Grapes


3 cloves minced garlic

1/2 cup extra virgin olive oil (125 mL)

1/4 tsp salt (1 mL)

1 French bread baguette

8 oz smoked chicken breast (250 g), either shredded or cut into bite-size strips

12 oz grated Fontina, Port Salute, or Monterey Jack cheese (375 g)

1 1/2 cups red, green or blue-black halved California seedless grapes (375 mL)

1 tbsp snipped chives (15 mL)

1/2 tsp freshly ground black pepper (2 mL)


1.    Pre-heat oven broiler

2.    In a small bowl combine garlic, olive oil and salt. Set aside.

3.    Slice baguette into 1/2-inch (1.5 cm) thick slices. Brush baguette slices with garlic oil and place on cookie sheet. Toast in broiler about 1-2 minutes on each side until golden brown. Remove from broiler. Bread should be crisp on the outside, but still soft in the centre. On each slice of bread place about 1 tbsp (15 mL) chicken breast and 3 grape halves, then top with 2 tbsp (25 mL) grated cheese.

4.    Place cookie sheet about 8 inches away from broiler and broil for 2-3 minutes until cheese is melted and bubbly. Place on serving platter and sprinkle with snipped chives and pepper. Makes 24 pieces.

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