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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Bruschetta can tingle the taste buds when given a modern California twist. Bruschetta with Smoked Chicken and Grapes Ingredients:
3 minced garlic cloves |
1/2 cup extra virgin olive oil (125 ml) |
1/4 teaspoon salt (1 ml) |
1 french baguette |
250 g smoked chicken breasts, cut into bite-size strips |
12 ounces grated fontina, port salute (375 g) or 12 ounces monterey jack cheese (375 g) |
1 1/2 cups halved california seedless grapes (375 ml) |
1 tablespoon snipped chives (15 ml) |
1/2 teaspoon fresh ground black pepper (2 ml) |
Directions:
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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