Apricot And Chicken Bruschetta


  • 1/2 loaf ciabatta bread
  • 1/4 cup olive oil
  • 3/4 cup apricot preserves
  • 5 ounces fontina cheese, thinly sliced
  • 6 ounces roasted chicken breast, cooled and thinly sliced
  • 3 ounces (about 5 slices) prosciutto, thinly sliced
  • Extra-virgin olive oil, to drizzle


Food Network Invites You To Try This Apricot And Chicken Bruschetta Recipe From Giada De Laurentiis.

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