Apricot And Chicken Bruschetta

1. Preheat the oven to 350ºF.

2. Slice the bread into 10 slices, each about 1/2-inch thick.

3. Brush the bread slices with the olive oil and arrange on a baking sheet.

4. Bake for 10 to 15 minutes until crisp and golden.

5. Cool to room temperature.

6. Spread each slice of the toasted bread with the apricot preserves(already mixed with crushed red peppers) then place a slice of the cheese on top.

7. Arrange the sliced chicken on top of the cheese.

8. Cut each piece of prosciutto in half and place on top of the chicken.

9. Transfer the bruschetta to a serving platter.

10. Drizzle with the extra-virgin olive oil and serve at room temperature, that's what makes it so great! :).

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Nutrient	Quantity
Total fats	114.78 g
Protein	90.2632 g
Carbohydrates	156.7571 g
Energy	1977.7843 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.6812 g
Water	321.4259 g
Aspartic acid	5.165 g
Calcium, Ca	947.1757 mg
Lutein + zeaxanthin	21.6 g
Fiber, total dietary	0.72 g
Fatty acids, total saturated 22:0	0.0697 g
Carotene, beta	323.76 g
Niacin	18.0872 mg
Vitamin A, RAE	460.2908 g
Arginine	3.3761 g
Riboflavin	0.6141 mg
Tocopherol, beta	0.0594 mg
Fatty acids, total saturated 20:1	0.338 g
Glutamic acid	12.5125 g
Sodium, Na	1396.0411 mg
Fatty acids, total saturated 16:1 undifferentiated	2.8025 g
Total lipid (fat)	114.78 g
Manganese, Mn	0.1464 mg
Proline	6.3331 g
Fatty acids, total saturated 16:0	21.4792 g
Fatty acids, total saturated 8:0	0.4451 g
Choline, total	192.3366 mg
Sugars, total	106.3571 g
Serine	3.3336 g
Fatty acids, total saturated 10:0	0.9228 g
Fatty acids, total saturated 18:0	5.7664 g
Fatty acids, total saturated 20:4 undifferentiated	0.1292 g
Vitamin B-6	1.1692 mg
Selenium, Se	67.8699 g
Ash	8.5903 g
Vitamin D	59.818 IU
Fatty acids, total saturated 18:1 undifferentiated	54.0036 g
Pantothenic acid	2.0237 mg
Phenylalanine	3.51 g
Copper, Cu	0.5542 mg
Betaine	15.0225 mg
Thiamin	0.239 mg
Retinol	432.0383 g
Methionine	1.9584 g
Iron, Fe	4.2531 mg
Carbohydrate, by difference	156.7571 g
Phosphorus, P	946.6237 mg
Folate, total	30.4589 g
Tocopherol, gamma	0.5503 mg
Fatty acids, total saturated 4:0	1.0135 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0366 g
Alanine	3.1857 g
Cholesterol	315.7921 mg
Valine	4.4651 g
Fatty acids, total saturated 18:2 undifferentiated	9.4839 g
Glycine	2.7366 g
Carotene, alpha	4.8 g
Fatty acids, total saturated 14:0	4.3393 g
Zinc, Zn	7.316 mg
Isoleucine	3.7699 g
Fatty acids, total saturated 12:0	1.1567 g
Fatty acids, total polyunsaturated	11.5053 g
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	6.3855 g
Vitamin A, IU	2012.358 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0272 g
Folate, DFE	30.4589 g
Tryptophan	0.9148 g
Vitamin C, total ascorbic acid	21.12 mg
Phytosterols	119.34 mg
Fatty acids, total saturated 20:0	0.2236 g
Fatty acids, total saturated 6:0	0.6932 g
Tyrosine	3.3238 g
Vitamin B-12	3.8097 g
Vitamin K (phylloquinone)	36.2785 g
Fatty acids, total saturated	39.3232 g
Histidine	2.4225 g
Fatty acids, total monounsaturated	58.2852 g
Threonine	2.8035 g
Folate, food	30.4589 g
Fatty acids, total polyunsaturated 17:0	0.0119 g
Vitamin D (D2 + D3)	1.5309 g
Cryptoxanthin, beta	26.4 g
Vitamin D3 (cholecalciferol)	0.8505 g
Vitamin E (alpha-tocopherol)	9.328 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.062 g
Fatty acids, total trans	0.1786 g
Magnesium, Mg	88.9692 mg
Lysine	6.2341 g
Potassium, K	845.7733 mg
Cystine	0.8361 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	0.25 cup	477.36	0	54
Chicken breast	6 ounces	292.5668	0	15.734
Extra virgin olive oil	0	75.65	0	0.425
red pepper flake	2 pinches	75.65	0	0.425
prosciutto	3 ounces	75.65	0	0.425
fontina cheese	5 ounces	551.4075	2.1971	44.141
apricot preserve	0.75 cup	580.8	154.56	0.48
loaf ciabatta	0.5	75.65	0	0.425