Smoked Chicken and Grape Bruschetta

(Family Features) Along with the delicious food, gift-giving, and cheer of the holiday season, getting together with friends and family is also cherished. Whether it’s a cozy weekend dinner with friends or time for festive merrymaking, you can enhance any gathering with unique small plates and appetizers.

Make the season special with California grapes, which are abundant into January, as an ingredient in your favorite dishes or by decorating with them for colorful pops of red, green, and black. If time is of the essence, they also offer an easy, fresh, healthy snack or side dish that adds color and flavor to your table.

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Smoked Chicken and Grape Bruschetta

Yield: 24 pieces

3 cloves garlic, minced
1/2 cup extra-virgin olive oil
1/4 teaspoon salt
1 French bread baguette
8 ounces smoked chicken breast (1 3/4 cups), shredded or cut into bite-size strips
1 1/2 cups red, green, or black seedless California grapes, halved
12 ounces fontina, port salute or Monterey Jack cheese, grated
1 tablespoon chives, snipped
1/2 teaspoon freshly ground black pepper

Preheat broiler to 550 F.

In a small bowl, combine garlic, olive oil, and salt. Set aside. Slice baguette on the bias into 1/2-inch thick slices. Brush baguette slices with garlic oil and place on cookie sheet. Toast in broiler for about 1-2 minutes on each side until golden brown. Remove from broiler.

On each bread slice, place about 1 tablespoon chicken breast and three grape halves then top with 2 tablespoons grated cheese.

Place cookie sheet about 8 inches away from broiler and broil 2-3 minutes until cheese is melted and bubbly. Place on serving platter and sprinkle with snipped chives and pepper.

Nutritional analysis per serving: 125 calories; 7 g protein; 9 g fat (68% calories from fat); 3 g carbohydrates; 24 mg cholesterol; less than 1 g fiber; 154 mg sodium.


Source: California Table Grape Commission