Smoked Chicken and Grape Bruschetta
- 3 cloves garlic, minced
- 1/2 cup extra-virgin olive oil
- 1/4 teaspoon salt
- 1 French bread baguette
- 8 oz. smoked chicken breast (1 3/4 cups), either shredded or cut into bite-size strips
- 1 1/2 cup red, green or black seedless California grapes, halved
- 12 oz. fontina, port salute, or Monterey Jack cheese, grated
- 1 tablespoon chives, snipped
- 1/2 teaspoon freshly ground black pepper
Preheat oven broiler to 550 F. In a small bowl combine garlic, olive oil and salt. Set aside. Slice baguette on bias into 1/2 inch 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 center. On each slice of bread place about 1 tablespoon chicken breast and 3 grape halves, then top with 2 tablespoons grated cheese. 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.
This appetizer will make the cook the hero or heroine when they bring these treats to a holiday party. Baguette slices can be prepared early and then finished with the sliced chicken, cheese and grapes later in a broiler - it is a breeze to complete.
No serving suggestions.
Calories 125; Protein 7 g; Fat 9 g; Calories from Fat 68 %; Carbohydrates 3 g; Cholesterol 24 mg; Fiber less than 1 g; Sodium 154 mg.