This chicken bruschetta recipe has got to be one of the easist recipes for bruschetta appetizers I've ever made.
I've worked on variations of this recipe for a few years, picking up tips and ideas from other recipes and this is the one I stick with.
One of the really nice things about this one is you can use it immediately without having to let it marinate overnight like some others.
This recipe makes enough mixture for 40 - 50 bruschetta appetizers served on 1/2" thick grilled french bread slices like the picture above.
I don't know about you but I can usually put away at least 6 to 8 of these things before I move on to the next appetizer!
I know 40 to 50 sounds like a lot, but you'll be surprised how quickly they disappear once people taste them.Read Reviews/Leave Comments
Makes: 40 - 50 (1/2" thick) bruschetta appetizers
Prep time: 15 minutes
Cook time: 10 minutes
Indirect Heat: 400F - 450F
What you'll need:
Tip: Kraft make an excellent Italian dressing for this bruschetta recipe called Extra Virgin Olive Oil Tuscan Italian, looks just like the picture above.
Dice the roma tomatoes into 1/4" cubes and place in a large glass bowl.
Dice the red onion into even smaller pieces if possible and place them in the same bowl.
Grill 1 large or 2 smaller skinless, boneless chicken breasts lightly rubbed in oil, salt and pepper.
Dice the grilled chicken breast into 1/4" pieces and add to the tomato/onion mixture.
Tip: to save time, you can purchase precooked, sliced chicken breast from the grocery store.
Chop the fresh basil (stems removed) into small pieces and mix into the bowl.
Remove the sun-dried tomato packed in oil from the jar and chop it into 1/4" pieces and mix into the bowl.
Crumble about 1 cup of feta cheese with a fork so the pieces are quite small and mix into the bowl.
Add 1/2 cup Kraft Tuscan Italian salad dressing and mix all the ingredients well.
Cover and refrigerate until ready to use.
Set up the grill (or your oven) for indirect heat and preheat to 400F.
Slice the french bread stick or baguette into 1/2" slices and place on a foil-lined cookie sheet.
Spoon some of the brushetta recipe over each slice
When the BBQ (or oven) reaches temperature place each piece on the grates and close the lid.
Check in 5 minutes to ensure the bread isn't toasting too much and move the pieces around to make sure they're evenly heated and don't burn.
After 10 minutes the tops should be browning slightly and the bread toasting up - remove and serve the bruschetta appetizers immediately.
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