| Total: | 27 min |
| Prep: | 15 min |
| Cook: | 12 min |
| Yield: | 18 appetizers |
Ingredients
- 1 large French baguette, sliced into 18 diagonal pieces and toasted
- 2 cups Bertolli® Vineyard Premium Collections Fire Roasted Tomato with Cabernet Sauvignon Sauce
- 1 bunch fresh basil
- 1 lb. breaded and cooked chicken cutlets or tenderloins, cut into thin slices
- 12 ounces fresh mozzarella cheese, cut into 1/4-inch-thick slices
Instructions
- Preheat oven to 425 degrees.
- Arrange bread slices on cookie sheet. Evenly spread with 1 cup Sauce, then layer basil, chicken, remaining 1 cup sauce and cheese. Bake 12 minutes or until cheese is melted and bruschetta is heated through. Garnish, if desired, with thinly sliced basil leaves.
- Also terrific with Bertolli Vineyard Premium Collections Portobello Mushroom with Merlot Sauce
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 139 |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 12 g |
| Cholesterol | 35 mg |
| Sodium | 247 mg |
Reviews
I feel so lucky I already had everthing needed at home to make this delious receip! 🙂