Apricot And Chicken Bruchetta


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


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