Smoked Chicken and Grape Bruschetta
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Smoked Chicken and Grape Bruschetta
Yield: 24 pieces
- 3 cloves garlic, minced
- 1/2 cup extra-virgin olive oil
- 1/4 teaspoon salt
- 1 French bread baguette
- 8 ounces smoked chicken breast (1 3/4 cups), shredded or cut into bite-size strips
- 1 1/2 cups red, green or black seedless California grapes, halved
- 12 ounces fontina, port salute or Monterey Jack cheese, grated
- 1 tablespoon chives, snipped
- 1/2 teaspoon freshly ground black pepper
- Preheat broiler to 550 F.
- In small bowl, combine garlic, olive oil and salt. Set aside. Slice baguette on bias into 1/2-inch thick slices. Brush baguette slices with garlic-oil and place on cookie sheet. Toast in broiler about 1-2 minutes on each side until golden brown. Remove from broiler.
- On each bread slice, place about 1 tablespoon chicken breast and three grape halves then top with 2 tablespoons grated cheese.
- Place cookie sheet about 8 inches away from broiler and broil 2-3 minutes until cheese is melted and bubbly. Place on serving platter and sprinkle with snipped chives and pepper.
Nutritional analysis per serving: 125 calories; 7 g protein; 9 g fat (68% calories from fat); 3 g carbohydrates; 24 mg cholesterol; less than 1 g fiber; 154 mg sodium.
SOURCE:
California Table Grape Commission
