We are still eating fresh tomatoes from my BFF Pauli's garden, which are so good, and we still have fresh Basil from our herb pots. In Chicagoland we are having Fall weather one day, and Summer weather the next. There is a saying in Chicagoland, "If you don't like the weather, wait 5 min., and it will change." So true. We wanted a light lunch, and had some leftover chicken, so we added it to Bruschetta, and got Chicken Bruschetta. I don't know why we didn't do this before. We have made regular Bruschetta as appetizers, but never added the chicken. The fresh basil with the Balsamic vinegar and the olive oil, brings out the best in the tomatoes paired with the chicken.
All you need to make this yummy Bruschetta is a good baguette, garlic, chopped tomatoes, preferably garden tomatoes, fresh Basil, olive oil, Balsamic Vinegar, fresh Parmesan cheese, and cooked chicken.
Chicken Bruschetta Crostini- Serves 12
- 2-3 Tablespoons Olive Oil divided
- 2-3 whole cloves Garlic
- 2-3 large garden tomatoes, diced or 1 pint Red Grape Tomatoes, halved lengthwise
- 1 Tablespoon Balsamic Vinegar
- 16 whole Basil Leaves (chiffonade)
- Salt And Pepper (optional)
- 1 whole Baguette, sliced and toasted
- 1 cup diced, cooked chicken
- 1/2 cup fresh Parmesan cheese
Add tomatoes, balsamic, 2 Tbsp olive oil, basil, cooked chicken, and salt and pepper to the bowl. Toss to combine, then taste and add more basil if needed. Cover and refrigerate for an hour or two if you have the time.
Cut the baguette into diagonal slices to allow for the most surface area possible. Brush lightly with olive oil. Toast slices in toaster oven or a regular oven at 425 F for 5-6 minutes. After toasting, immediately rub bread with fresh garlic cloves.
To serve, give the tomato mixture a final stir, the spoon generously over the slices of bread. Sprinkle with Parmesan Cheese.