CHICKEN BACON RANCH BRUSCHETTA

Chicken Bacon Ranch Bruschetta image

Provided by Melissa Turner

Time 35m

Number Of Ingredients 13

2 baguettes of French or Italian bread
4 boneless chicken cutlets (cooked and cubed) or pre-cooked chicken fajita meat
6 slice bacon, cooked and crumbled
3/4 c ranch dressing
1/4 c Parmesan cheese (finely grated)
3-4 c mozzarella cheese (shredded)
tomato bruschetta (homemade or jarred)
TOMATO BASIL BRUSCHETTA
6 plum tomatoes (ripe)
2 clove minced garlic
1 Tbsp olive oil, extra virgin
1 tsp balsamic vinegar
6-8 fresh basil leaves (chopped)

Steps:

1. If making homemade bruschetta prepare that first. Preheat oven to 400. While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.
2. Slice baguettes 1/2 and inch thick. Brush with olive oil and toast in preheated oven for 5 to 6 minutes. You don't want them well done just slightly toasted.
3. Now season chicken with salt and pepper and cook though in a little bit of olive oil or if using pre-cooked fajita chicken mix cook as directed on the package. Cube your cooked chicken into small pieces.
4. Cook bacon crisp and also crumble into small pieces.
5. Mix ranch dressing and Parmesan cheese in a small bowl.
6. Spread prepared dressing on toasted baguettes slices. Not too much or it will make bread a bit soggy.
7. Add a few pieces of chicken, bacon, and a small dab of the tomato bruschetta. Top with a pinch of mozzarella cheese and bake for 8-10 minutes more or until cheese is nicely melted.