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
12 ounces fresh mozzarella cheese, cut into 1/4-inch-thick slices
1 pound cooked and breaded chicken cutlets or tenderloins, cut into thin slices
How to Make It
Preheat oven to 425°.
On cookie sheet, arrange bread slices. 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
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