BRUSCHETTA PLATTER w/ Grilled Chicken

By mvjpfoley

Ingredients

• For bruschetta topping:
• 1/2 loaf of whole wheat bakery
• baguette, sliced crosswise into about
• twenty 1/2” pieces
• 1 Tablespoon of olive oil
• 4 tomatoes, chopped
• 1 garlic clove, minced
• 1/4 cup of basil leaves, chopped
• 1/4 cup of olive oil
• 1/2 teaspoon of salt
• For bean topping:
• 14 oz can black beans, rinsed and
• drained
• 1 Tablespoon rice wine vinegar
• 1/8 teaspoon cayenne
• 1 bell pepper, finely chopped
• 1 teaspoon olive oil
• 4 grilled chicken breasts
• 12 fresh strawberries (1 pint)

Preparation

Step 1

Preheat oven to 375º F.
Brush bread with tablespoon of olive oil on one side of each slice.
Toast in oven for 5 minutes, depending on desired crunchiness.
For bruschetta topping
Toss all the ingredients together in a bowl. Refrigerate for at least 15-
20 minutes before serving.
For black bean topping
Combine beans, vinegar, cayenne, bell pepper and olive oil.
Serve bread on a platter with the bowl of bruschetta & the black bean
topping with the fresh strawberries in another bowl on the side.
Serve chicken on each individual plate and let everyone build their own
bruschetta.