Bruschetta With Chicken And Mozzarella

• 6 to 12 Italian bread slices (depends on the size of your bread)
• 1 cup Extra Virgin Olive Oil
• 1 tablespoon dry oregano
• salt
• 1 garlic clove
• 1/2 cup Green and Black Olive Sauce (I like the Barilla one)
• 4 vine-ripened tomato, sliced
• 1 1/2 cups shredded cooked chicken or turkey - leftovers are great
• 2 shredded fresh mozzarellas
• 1/4 cup stoned black olives cut in slices, for decoration
• 3 Cherry Tomatoes, halved, for decoration

1. Preheat the oven to 350 degrees F with a metal tray inside so it warms up.
2. Shred the mozzarella and leave in a sieve to remove as much water as possible.
3. Slice the tomatoes and put in a sieve to get rid of any extra water.
4. Shred the chicken or turkey and set aside.
5. In a bowl mix the olive oil with the oregano and salt.
6. Lightly toast the bread in the oven.
7. Cut the garlic in half so you have a flat surface to work with.
8. Lightly rub one side of the toasted bread with garlic and generously brush with the olive oil and oregano mixture.rnPut back in the oven for 3 minutes.
9. 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.
10. 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.
11. 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.
12. 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.

bread, olive oil, oregano, salt, garlic, green and, tomato, chicken, fresh mozzarellas, black olives, tomatoes

Taken from food52.com/recipes/8228-bruschetta-with-chicken-and-mozzarella (may not work)