Chicken Feta Bruschetta Recipe

Name: Chicken Feta Bruschetta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 12 servings
Ingredients: 2 cups (500 mL) cooked Chicken, chopped; 5 cloves Garlic, minced finely; 2 tbsp (30 mL) Olive Oil; 16 Basil leaves; 1 cup (250 mL) Cherry Tomatoes, halved lengthwise; 1 tbsp (15 mL) Balsamic Vinegar; Salt and Pepper to taste; 1 loaf Ciabatta bread; 1/2 cup (125 mL) Butter, melted; 1/2 cup (125 mL) Feta cheese, crumbled; 1/4 cup (60 mL) Balsamic Glaze, to drizzle

Ingredients

2 cups (500 mL) cooked Chicken, chopped
5 cloves Garlic, minced finely
2 tbsp (30 mL) Olive Oil
16 Basil leaves
1 cup (250 mL) Cherry Tomatoes, halved lengthwise
1 tbsp (15 mL) Balsamic Vinegar
Salt and Pepper to taste
1 loaf Ciabatta bread
1/2 cup (125 mL) Butter, melted
1/2 cup (125 mL) Feta cheese, crumbled
1/4 cup (60 mL) Balsamic Glaze, to drizzle

PREP TIME 10m	COOK TIME 10m	TOTAL TIME 20m
YIELD 12 servings

Instructions

In a small skillet, heat olive oil over medium-high heat.
Add garlic and stir, lightly frying for approximately 1 minute until golden brown.
Pour into a mixing bowl and allow to cool slightly.
Add chicken, tomatoes, basil, balsamic vinegar, and salt and pepper to the bowl.
Combine and then taste.
Add more basil or salt if needed.
Cover and set aside.
Slice a loaf of ciabatta bread in half horizontally into two large flat slabs.
Cut the ciabatta slabs into diagonal slices for a total of 12 pieces.
Brush with melted butter and toast them in a 425 degree F oven for about 6-8 minutes.
The slices should begin to brown and feel crisp and toasty to the touch.
Top each slice with a spoonful of chicken bruschetta mixture, sprinkle with feta cheese and drizzle with balsamic glaze.