The Dirty Stall

Apricot and Chicken Bruschetta

Posted on: October 15, 2009

This is a simple but great tasting meal to make. Not really much prep work to be done.

First we start by slicing inch-thick slices of ciabatta bread.

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There we go

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Brush both sides with some olive oil

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Preheat oven to 180 c and toast for 10 mins. I actually bumped up to 200 c near the end.

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Season chicken breasts with black pepper and grill them on a griddle.

Alternatively you may roast them also.

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Cut some slices of Italian cheese, I used provolone.

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Now the ciabatta slices are ready

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Now the real stuff comes. First spread on some apricot preserve.

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Put on the cheese

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Slice chicken breasts and put on top

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Top off with a good slice of proscuitto

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Sprinkle some extra virgin olive oil on top and we are done!

The number of different tastes combining in this dish is amazing!

The sweetness of the apricot, the bitterness of the cheese, the saltiness of the proscuitto all combine together with every bite. Not to mention the juiciness of the chicken breast and the crunchy ciabatta.

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