Apricot And Chicken Bruschetta

• 1/2 loaf ciabatta
• 1/4 cup olive oil
• 3/4 cup apricot preserves
• 2 -3 pinches crushed red pepper flakes (optional)
• 5 ounces Fontina cheese, thinly sliced
• 6 ounces roasted chicken breast, thinly sliced (deli chicken)
• 3 ounces prosciutto, thinly sliced (about 5 slices)
• extra virgin olive oil, to drizzle

1. Preheat the oven to 350u0b0F.
2. Slice the bread into 10 slices, each about 1/2-inch thick.
3. Brush the bread slices with the olive oil and arrange on a baking sheet.
4. Bake for 10 to 15 minutes until crisp and golden.
5. Cool to room temperature.
6. Spread each slice of the toasted bread with the apricot preserves(already mixed with crushed red peppers) then place a slice of the cheese on top.
7. Arrange the sliced chicken on top of the cheese.
8. Cut each piece of prosciutto in half and place on top of the chicken.
9. Transfer the bruschetta to a serving platter.
10. Drizzle with the extra-virgin olive oil and serve at room temperature, that's what makes it so great! :).

ciabatta, olive oil, apricot preserves, red pepper, cheese, chicken breast, extra virgin olive oil

Taken from www.food.com/recipe/apricot-and-chicken-bruschetta-344062 (may not work)