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Mediterranean Grilled Bruschetta


Mediterranean Grilled Bruschetta

RECIPE INFO:

PREP TIME: 20 Minutes COOK TIME: 20 Minutes SERVES: 4-6 Guests

WE RECOMMEND:

B&B Texas Style Garlic Pepper Seasoning B&B Oak Lump Charcoal

INGREDIENTS:

2 skinless, boneless chicken breast halves 1 1/4 cups Greek Vinaigrette salad dressing, divided 4 cups fresh spinach, torn 1/3 cup crumbled feta cheese ½ cup Kalamata olives, pitted and chopped 8 sun-dried tomatoes, packed without oil, chopped 1 (1 lb) loaf focaccia bread, sliced into squares 1/4 cup olive oil B&B Texas Style Garlic Pepper Seasoning B&B Oak Lump Charcoal

DIRECTIONS:

Place the chicken and 1 cup Greek Vinaigrette in a bowl. Cover with plastic wrap, and allow it to soak up all that marinade love for at least 3 hours in the refrigerator. But trust us, an overnight sleepover would make your chicken very, very happy. Light B&B Oak Lump Charcoal and burn until hot and glowing. Preheat the grill grates until they are nice and hot. Lightly oil the grill grate. Place that plump, happy chicken on grill. Discard any remaining marinade. Don’t feel bad…it did its job! Grill chicken for 7 minutes per side, or until juices run clear. Remove from heat, set aside to cool, then chop or shred (your preference). In a large bowl, toss together the cooked chicken, torn spinach, feta cheese, chopped Kalamata olives, chopped sun-dried tomatoes, and remaining dressing. Slice the focaccia loaf in half, horizontally, front to back, then cut into 3”-4” squares. Brush both sides of the sliced focaccia bread with olive oil, and sprinkle lightly with B&B Texas Style Garlic Pepper Seasoning. Cook 1 minute per side on the grill over B&B Oak Lump Charcoal, or until lightly toasted. Remove from heat and place on a serving platter. Spoon the chicken mixture onto the toasted focaccia, and enjoy. Once you’ve mastered the bread toasting technique, experiment with different toppings. Some delicious pairings might be fig and bleu cheese, roasted red beet with goat cheese and arugula, or chanterelle mushrooms with fontina and basil pesto. The combinations are endless!

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