Open-Face Chicken Bruschetta on Garlic Bread Recipe

Open-Face Chicken Bruschetta on Garlic Bread Recipe

  • 1 (10 ounce) can chicken packed in water, drained
  • 1 (15 ounce) can diced tomatoes, drained
  • 1/2 cup fresh basil, chopped
  • 1 green onion, chopped
  • 2 tablespoons olive oil, divided
  • 2 tablespoons balsamic vinaigrette
  • Pepper, to taste
  • 2 garlic cloves, minced
  • 4 regular slices crusty Italian bread
  • 1/4 cup crumbled feta cheese
  • Basil leaves for garnish
  1. Preheat oven to 350 degrees F.
  2. In a medium bowl combine chicken, tomatoes, basil, green onion, 1 tablespoon olive oil, vinaigrette and pepper to taste. Allow flavors to blend for about 15 minutes.
  3. Combine 1 tablespoon olive oil with garlic. Brush olive oil-garlic mixture on both sides of bread. On a baking sheet, toast bread in the oven, about 8 to 10 minutes, until lightly browned and crisp.
  4. To serve, spread chicken mixture over toasted garlic bread. Top with feta cheese and basil leaves.
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