Ingredients

• 5 firm Roma tomatoes, diced
• 2 cloves minced garlic
• 10 large fresh basil leaves, stacked, rolled then thinly sliced (chiffonade)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

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• 1 pound Ciabatta bread or French Loaf, split
• 6-8 tablespoons unsalted butter, softened
• 1/2 teaspoon Lawry’s Garlic Salt
• 1- 1/2 cups crumbled Gorgonzola (depending on how much you like)
• 1 large chicken breast, shredded

Directions

1. Preheat oven’s broiler with rack 5-6 inches from top.
2. To prepare bruschetta topping, place diced tomatoes, garlic, sliced basil leaves, olive oil, vinegar, salt and pepper to a large mixing bowl, stirring to combine. Taste and season with additional salt and pepper if needed.
3. Place split bread cut side up onto a large baking sheet. Spread with butter and season with garlic salt. Top evenly with gorgonzola cheese and shredded chicken. Top with bruschetta topping and place under broiler for about 5 minutes or until bread is toasted and golden brown. Remove, cut into 2 inch slices and serve.

Makes 6 servings, 2 slices of toast each