Chicken Gorgonzola Bruschetta Garlic Toast


  • 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


  • 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


  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