Have some extra roasted chicken or leftover turkey? Well, try this easy bruschetta with chicken, a full meal for grown ups or children.
As with the other Caprese Bruschetta I posted before, you can do ahead everything until step 8, freeze and have ready at any time.
Just take out of the freezer and finish them off with the chicken and mozzarella and you’re all done!
I don’t particularly like using microwave ovens but if you aren’t picky about using them, then you can do a whole batch of these bruchettas, totally finished, and put them in a microwave and there you have a meal ready in 2 minutes. —Maria Teresa Jorge
6 to 12
Italian bread slices (depends on the size of your bread)
Extra Virgin Olive Oil
Green and Black Olive Sauce (I like the Barilla one)
vine-ripened tomato, sliced
1 1/2 cups
shredded cooked chicken or turkey – leftovers are great
shredded fresh mozzarellas
stoned black olives cut in slices, for decoration
Cherry Tomatoes, halved, for decoration
In This Recipe
Preheat the oven to 350 degrees F with a metal tray inside so it warms up.
Shred the mozzarella and leave in a sieve to remove as much water as possible.
Slice the tomatoes and put in a sieve to get rid of any extra water.
Shred the chicken or turkey and set aside.
In a bowl mix the olive oil with the oregano and salt.
Lightly toast the bread in the oven.
Cut the garlic in half so you have a flat surface to work with.
Lightly rub one side of the toasted bread with garlic and generously brush with the olive oil and oregano mixture.
Put back in the oven for 3 minutes.
Remove from the oven and baste with the Tomato and Olives Sauce, cover with tomato slices, sprinkle with a little salt, cover with the shredded chicken or turkey, the mozzarella, drizzle with a little Olive Oil and put back in the oven until mozzarella melts and becomes light golden colour.
Plate the Bruschettas, add half a cherry tomato, the olives, drizzle with Extra Virgin Olive Oil and serve immediately. Goes well with a green salad.
Note: If you want to make life even easier, use powder garlic in the oregano olive oil mixture and you can save yourself some time. Just don’t overdo the garlic powder.
Note: If you find Scamorza, a dry mozzarella, it works even netter because it doesn't have so much water and the bread won't turn soggy.