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Chicken Bruschetta Recipe

This Chicken Bruschetta Recipe makes the perfect appetizer or even light dinner. Ultra flavorful and a crowd pleaser.
Course Appetizer
Cuisine Italian
Keyword bruschetta, bruschetta recipe, chicken bruschetta, chicken bruschetta recipe, chicken gorgonzola, how to make bruschetta, how to make bruschetta recipe, tomato bruschetta, what is bruschetta
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6
Calories 470.17kcal
Cost $10


  • Bowl
  • Oven


  • 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


  • Preheat oven’s broiler with rack 5-6 inches from top.
  • 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.
  • 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


Calories: 470.17kcal | Carbohydrates: 38.83g | Protein: 21.12g | Fat: 25.76g | Saturated Fat: 13.64g | Cholesterol: 75.39mg | Sodium: 1200.74mg | Potassium: 334.14mg | Fiber: 1.5g | Sugar: 1.91g | Vitamin A: 1042.26IU | Vitamin C: 7.53mg | Calcium: 159.57mg | Iron: 0.37mg