Chicken Feta Bruschetta
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In a small skillet, heat olive oil over medium-high heat. Add garlic and stir, lightly frying for approximately 1 minute until golden brown. Pour into a mixing bowl and allow to cool slightly.
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Add chicken, tomatoes, basil, balsamic vinegar, and salt and pepper to the bowl. Combine and then taste. Add more basil or salt if needed. Cover and set aside.
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Slice a loaf of ciabatta bread in half horizontally into two large flat slabs. Cut the ciabatta slabs into diagonal slices for a total of 12 pieces. Brush with melted butter and toast them in a 425 degree F oven for about 6-8 minutes. The slices should begin to brown and feel crisp and toasty to the touch.
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Top each slice with a spoonful of chicken bruschetta mixture, sprinkle with feta cheese and drizzle with balsamic glaze.
