Chicken Bruschetta with Feta

Chicken Bruschetta with Feta is a fresh and flavourful meal or hearty appetizer served warm or cold. You’re sure to love the Italian-style, garlic-tomato mix and, of course, the crusty baguette. It’s quick-to-prepare and make ahead for meals or parties. 

Growing up, my mom often prepared a Homemade Bruschetta and it was always a favourite, eagerly devoured by guests. Today’s recipe is a twist on this classic and I hope you enjoy this Chicken Bruschetta with Feta as a dinner or served at your next family gathering as a hearty appetizer. 

Ingredients to make Chicken Bruschetta with Feta:

Cherry Tomatoes – They are my favourite for homemade bruschetta but you can use field or other favourite tomatoes. I like them cut into small pieces. 

Garlic – I suggest using fresh garlic ALWAYS – never garlic powder or jarred garlic, especially for bruschetta. I rubbed a fresh garlic on the toasted bread and added one finely minced garlic clove to the bruschetta mix. 

Olive Oil – Extra virgin olive oil (EVOO) is my preference for its taste and I would not recommend a generic, neutral-tasting oil substitute. Drizzle EVOO on the baguette before toasting, add it in the bruschetta mix and if you’re so inclined, you can add a final drizzle at the end right before serving. 

Chicken – Leftover BBQ, roasted or rotisserie chicken. Remove skin and dice into chunks. 

Feta – I love the saltiness of this addition and can use cow’s, sheep or goat feta.

Balsamic Glaze – This is reduction of balsamic vinegar and it’s thicker and sweeter than regular balsamic. I love Nonna’s balsamic glaze. 

Basil  – Fresh basil and/or Italian parsley gives this Feta Cheese Bruschetta a punch of colour as both a garnish and flavour booster.  

Baguette – I love a French baguette but you could use Italian buns or Italian crusty bread. You can also substitute gluten-free if needing this as an alternative. Aim to have uniform slices for even cooking.

How do you make Chicken Bruschetta Mix?

To make my Homemade Bruschetta Mix, follow these steps:

1. First, wash and cut cherry tomatoes into quarters (aim for about 1 cup).  Place them in a medium-sized glass bowl. 
2. Next, finely mince a clove of fresh garlic and add it to the tomatoes with a sprinkle of kosher salt. 
3. Toss in your chicken pieces with the tomato mix. 
4. Then, add one or two tbsp of olive oil, some fresh cracked pepper and a sprinkle of oregano. Stir to combine with the tomatoes. 
5. Allow your bruschetta mix to sit in the fridge for a minimum of 30 minutes or overnight to allow the flavours to intensify. 
6. Taste the mix to adjust for seasoning. You might add a little more salt for your taste or oil. 

More Italian Dietitian Healthy Recipes:

Italian Beans on Toast

Romano Beans

Blistered Tomato Ricotta Toast

Penne Alla Vodka 

Garlic Rapini Ricotta Toast 

Caprese Salad with Cherry Tomatoes

Beefy Rotini

Chicken Bruschetta with Feta

Yield: 4

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Chicken Bruschetta with Feta is a savoury delight. Serve hot or cold and you can fully prep the mixture ahead. Enjoy as dinner or appetizer.

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Ingredients

• ½ baguette or crusty bread, toasted (option of using garlic or gluten-free bread)
• Drizzle olive oil
• 1 cup cooked chicken, BBQ or roasted, rotisserie, etc.
• 2 cups fresh cherry tomatoes, quartered
• 1-2 cloves garlic, minced
• 2 tbsp olive oil
• 1/4 cup feta cheese
• Sprinkle of Kosher salt, cracked pepper & oregano

Instructions

1. Pre-heat oven to 375F.

2. Firstly, in a medium bowl, combine tomatoes, garlic, oil and seasoning. Set aside. Note: Your bruschetta mix can be made hours or a day or two in advance to intensify the flavours.

3. Add cubed chicken or strips to your bruschetta mix. Taste and adjust Kosher salt and pepper if needed.

4. Line a baking sheet with parchment paper and lightly toast baguette in the oven with a drizzle of olive oil on top. This takes about 5 minutes or less.

5. Top your toast with the Chicken Bruschetta mixture and crumble feta on top. Place back in the oven to warm the mix and melt cheese for another 3 minutes.

6. Serve with fresh Italian parsley garnish, extra olive oil or balsamic glaze drizzle.