Tomato bruschetta was my first crostini and still is one of my favorites. The simple combination of tomatoes, garlic, balsamic vinegar and basil all on a toasted crostini is one that works so well. There are many different variations of this appetizer and today I’m contributing mine with chicken bruschetta. Adding chicken to the recipe turns this Italian appetizer into a light lunch while still delivering on flavor. Pickled tomatoes, citrus and herb marinated chicken, basil vinaigrette, heirloom tomatoes and toasted ciabatta – what could be better?
- Citrus Marinated Chicken
- 8 ounces chicken thighs, skinless, boneless
- salt and pepper
- juice and zest of 1 orange
- 1 rosemary sprig
- 3 thyme sprigs
- 1 garlic, sliced
- 2 tbsp olive oil
- Pickled Tomatoes
- 1 tomato, chopped
- ¼ cup white wine vinegar
- ¼ cup sugar
- 1 tsp salt
- ¼ cup water
- 1 clove garlic, sliced
- Basil Vinaigrette
- 1 tsp dijon mustard
- 1 ½ tbsp balsamic vinegar
- ½ cup basil leaves, torn
- ¼ cup olive oil
- salt and pepper
- Remaining Ingredients
- 4 slices ciabatta bread, toasted
- 1 heirloom tomato, sliced
- shaved parmesan
- 1. Season chicken thighs with salt and pepper. Combine ingredients for chicken marinade from juice and zest of orange – olive oil. Let sit for at least one hour or up to overnight in the fridge.
- 2. Pickle the tomatoes. Combine vinegar with sugar, salt, water and garlic in a small pot. Bring to a boil over high heat. Remove from heat and let cool. Pour over the tomatoes in a medium bowl and let sit for at least 30 minutes.
- 3. Prepare the basil vinaigrette. Blend together dijon mustard – olive oil until smooth. Season with salt and pepper. Set aside.
- 4. Preheat grill to medium-high. Lay the chicken on the grill and cook until grill marks appear, about 7 minutes. Flip and cook on the other side until chicken is no longer pink.
- 5. Prepare the bruschetta. Toast ciabatta bread and top with a layer of sliced heirloom tomatoes followed by the grilled chicken. Drizzle basil vinaigrette, sprinkle pickled tomatoes and shaved parmesan. Serve.
**Helpful tips and common mistakes
Although the quality of ingredients can change the flavor of a meal, I know that sometimes the wallet is not so forgiving. In this particular instance, I would say splurge a little and purchase those heirloom tomatoes and quality ciabatta bread. Every ingredient shines so it’s important to get ones that are of great quality.
Start preparing this dish by marinating the chicken. I chose dark meat but if you’re more of a chicken breast person, by all means, go for the chicken breast. Marinade for at least one hour and up to overnight, allowing the meat really soak up the flavors of the orange juice and zest and fresh herbs.
This chicken bruschetta is perfect for the summer since that’s when the tomatoes are in season but luckily for me, living in Los Angeles means having access to pretty decent tomatoes even in the spring. Toast the ciabatta, layer fresh tomatoes and grilled chicken, drizzle basil vinaigrette and top with pickled tomatoes. If you’re feeling extra fancy, top with shaved parmesan. When I was preparing this dish, I already knew it was going to taste fantastic – and I was right! This recipe is definitely a keeper!
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.