Unlike other recipes in the queue for Friday Fare, this isn’t anything you can buy from the store even if you wanted to nor have I seen it in a restaurant. The original recipe came from an episode of Everyday Italian on Food Network, hosted by Giada de Laurentiis.
During my maternity leave I found that my previous love of “house porn” (HGTV) was overturned by the Food Network. (Since Spouse sees more benefit from my good cooking than from my good ideas for home improvement projects, he has not come up with such a nickname for Food Network programming.) During Pumpkin’s naps I would watch Giada and Ina Garten (the Barefoot Contessa) and scribble down the recipes that interested me and I thought I could handle. But in finding this recipe online to share here…I found out I wrote it down wrong! I have inadvertently added a new ingredient – basil! And I have taken out an ingredient (prosciutto) because I usually do not have it on hand. And I often substitute the cheese with other types I might have.
In my defense, Giada puts basil on just about everything. And, like in this instance, it usually tastes good. So here is my version of the bruschetta…
Chicken, Apricot and Basil Bruschetta
½ loaf fresh, crusty bread
½ cup apricot preserves
4 oz fontina cheese, sliced (or other Italtian cheese – fontinella, provolone, pecorino)
8 oz cooked chicken breast, sliced
½ cup Basil Pesto
Preheat the oven to 350 degrees F.
Slice the bread into ½ inch slices (usually about 8 for me). Spread the slices with the pesto, smear the preserves on top and place on a baking sheet. Bake for 5-10 or so minutes until the preserves are starting to melt. Add a slice of cheese then a slice of chicken (or vice versa if you prefer). Return the baking sheet to the oven and heat through. No fork or knife needed…just enjoy!
You can also try the professional version of Apricot and Chicken Bruchetta. What do you think? Should I share this variation with Giada? I have always been able to envision us as friends, you know, the sort who might share recipes…
I love this for quite a yummy dinner when we aren’t too, too hungry; when we have a fresh loaf of bread; or when I have a hankering for a sweet and savory combination! Cooking the chicken takes the longest, but if you like purchasing whole roasted chickens from the market this goes together in no time. It has become a routine treat in our house – maybe it will be the same for you!
** The Friday Fare Share: If you have enjoyed this recipe or any part of tan/green, please “share” tan/green through the Facebook Share button below. Have a delectable weekend!!**
Mine is an unrequited love for Giada but I persevere through sauces, pastas and espressos…
YUM! I don’t watch many Food Network shows, but pretty much anything Giada makes ends up in my must-try file!
LMAO at “house porn” and the bruchetta looks lovely… will have to find an occasion to make it!