Apricot and chicken bruschetta

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Ingredients

  • 1/2 loaf ciabatta bread
  • 4 tbsp olive oil
  • 240g apricot preserves
  • 140g fontina cheese, thinly sliced
  • 170g roasted chicken breast, cooled and thinly sliced
  • 85g (about 5 slices) prosciutto, thinly sliced
  • Extra-virgin oil, for drizzling

Use imperial measurements

Method

How to make Apricot and chicken bruschetta

1) Preheat the oven to 180°C/ gas mark 4.

2) Slice the bread into 10 slices, each about 1cm thick. Brush the bread slices with the olive oil and arrange on a baking sheet. Bake for 10 to 15 mins until crisp and golden. Cool to room temperature.

3) Spread each slice of the toasted bread with the apricot preserves then place a slice of the cheese on top. Arrange the sliced chicken on top of the cheese. Cut each piece of prosciutto in half and place on top of the chicken. Transfer the bruschetta to a serving platter. drizzle with the extra-virgin olive oil and serve.

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