Easy Bruschetta Chicken Recipe (2024)

FAQs

What is bruschetta chicken made of? ›

This is essentially chicken breast topped with mozzarella cheese and our fresh tomato Bruschetta and drizzled with Balsamic Glaze. This is so fresh and flavorful. You'll love that Chicken Bruschetta is a 30-minute dinner and comes together in one pan.

Combine tomatoes, oil, 1 tablespoon salt, and pepper to taste in a large bowl. Toast cut side of baguette halves on grill or under broiler 1 to 2 minutes. While still hot, lightly rub cut surface with garlic. Spoon tomato mixture over bread with a slotted spoon, then add onion.

Bruschetta is a classic Italian appetizer that is easy to make at home. Toasted bread is topped with tomatoes, Parmesan cheese, garlic, and fresh basil. Use a high-quality balsamic vinegar for best results.

Tomatoes – I like to use cherry or grape tomatoes for the bruschetta because they're easier to cut and aren't as watery and fleshy, but feel free to use Roma tomatoes or whatever is ripe in your garden!

The primary ingredient in Bruschetta is tomatoes and as you already know tomatoes are extremely good for health. They are packed with Vitamin C, Vitamin K1, folate and potassium. Moreover, they are also a rich source of antioxidants such as Chlorogenic Acid that is known to help lower blood pressure.

Bruschetta: From the Italian bruscare meaning "to roast over coals," this traditional garlic bread is made by rubbing slices of toasted bread with garlic cloves, then drizzling the bread with extra-virgin olive oil.

What Can I Use Instead of Basil in Bruschetta? Fresh basil is considered a key ingredient in bruschetta, so it is worth seeking out fresh basil to make this classic recipe. If you must use a basil substitute, try some oregano, thyme, or marjoram in your bruschetta recipe.

Tomato skins and seeds can be bitter, and removing them improves the flavor and texture of your bruschetta topping. Seeds and skin also contain extra water, which can make your bruschetta runny and your toast points soggy.

If your bruschetta is bitter, it is probably your olive oil. Extra virgin olive oil varies in pungency and bitterness. Try trying other brands to see if you can find something a little more pleasant for you!

As a Side Dish

Grilled or Roasted Meats: Whether it's chicken, beef, or fish, a protein cooked with minimal seasoning can pair well with the bold flavors of bruschetta. Vegetable Medley: Roasted or sautéed vegetables are an easy and healthy option to round out the meal.

Why do Italians eat bruschetta? ›

Bruschetta traces its roots back to ancient Rome, where peasants created a simple dish by grilling leftover bread over an open fire. This practice allowed them to make use of stale bread and add flavor to their meals. The word “bruschetta” comes from the Italian verb “bruscare,” which means “to roast over coals.”

Given bruschetta's Italian provenance, we must suggest Chianti, a delicious light-bodied red made with Sangiovese grapes that is well served chilled.

San Marzano: Perhaps one of the best known varieties, the San Marzano tomato is a DOP-certified plum tomato, thin and pointed, which is grown near Napoli. Its bittersweet taste – making it perfectly suited to a variety of dishes – is beloved across the world.

Bruschetta originated in Italy during the 15th century. However, the dish can be traced back to Ancient Rome, when olive growers would bring their olives to a local olive press and taste a sample of their freshly pressed oil using a slice of bread.

The word prosciutto, which translates to “ham” in Italian, is made only from the hind legs of pigs and is aged during a dry-curing process. There are typically two types of prosciutto: prosciutto cotto, which is cooked, and prosciutto crudo, which is uncooked, yet cured.

Bruschetta (pronounced broo-sket-ta) is a slice of bread toasted in the oven or grilled, often rubbed with garlic and topped with extra-virgin olive oil, tomatoes and salt.

Bread used for bruschetta can be either hard or soft. Some people like their bruschetta crunchy, and at any rate the toppings tend to soften the bread slices somewhat. The slices of bread that are day old or longer, tend to be cut from whatever bread is left lying around.