Pesto Chicken Bruschetta



Servings: 4

Ingredients:
2 tablespoons olive oil
1 teaspoon coarsely chopped garlic
8 slices sourdough bread, cut diagonally 1/4 inch thick
1/2 cup (2 ounces) grated Wisconsin Asiago cheese
2 tablespoons prepared pesto
1/4 teaspoon pepper
4 chicken breast halves, boneless and skinless
8 slices (8 ounces) Pesto Havarti cheese
2 tomatoes, each cut into 4 slices

Cooking Directions:
In a 10 inch skillet, heat 1 tablespoon olive oil and 1/2 teaspoon garlic. Add 4 slices bread. Cook over medium-high heat for 5 to 7 minutes or until toasted, turning once. Remove from pan. Add remaining oil and garlic; repeat toasting process with remaining bread slices. Sprinkle 1/4 cup Asiago cheese on bread. In same skillet, combine pesto and pepper. Add chicken, coating with pesto. Cook over medium-high heat for 8 to 10 minutes, or until chicken is brown, turning once. Place one slice of Pesto Havarti on each bread slice; top with tomato slice. Slice chicken pieces in half horizontally. Place on tomato; sprinkle with remaining Asiago cheese.

Recipe and photo © 2009 Wisconsin Milk Marketing Board, Inc.