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.