Chicken & Ricotta Bruschetta Recipe
A luxurious Chicken & Ricotta Bruschetta recipe that pairs roasted chicken with creamy ricotta on toast.
Prep Time 5 mins
Cook Time 12 mins
Course Appetizer, Breakfast
Cuisine American, Italian
Servings 4
Calories 279 kcal
- 8 slices White Bread
- Olive Oil, extra virgin, to taste
- 8 tablespoons Ricotta
- Salt, to taste
- Black Pepper, to taste
- 7 oz Roasted Chicken, thinly sliced
- 8 Green Olives, pitted and sliced
Preheat oven to 375°F. Line a baking sheet with parchment paper.
Spray bread slices on both sides with extra virgin olive oil and place them on a baking sheet.
Toast until lightly golden, 10 to 12 minutes (turning halfway through).
Remove from the oven and let the slices cool for 5 minutes.
Season ricotta with salt and pepper, and spread it over bread slices.
Top with sliced roasted chicken and green olives.
Serve and enjoy.
- You can enrich the toast with arugula salad, baby beet, or lamb’s lettuce leaves.
- A few drops of balsamic glaze will pair perfectly with other flavors of the toast.
Calories: 279kcal | Carbohydrates: 26g | Protein: 20g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 432mg | Potassium: 206mg | Fiber: 2g | Sugar: 3g | Vitamin A: 186IU | Calcium: 202mg | Iron: 3mg
Keyword Chicken & Ricotta Bruschetta