SMOKED CHICKEN BRUSCHETTA

Bruschetta has always been one of my favorite appetizers to order at Italian restaurants. I wanted to make something that all my BBQ fans can try on their smokers!

Ingredients:

  • 12-15 Cherry Tomatoes
  • 2 Smoked Boneless Chicken Breast
  • 1 tsp. Dried Oregano
  • 1 tsp. Dried Marjoram
  • 1 tsp. Dried Thyme
  • 1 tsp. Rosemary
  • 1 tsp. Dried Sage
  • 1 bundle Fresh Basil
  • 1 French Baguette Bread (sliced)
  • 2 tbsp. Balsamic Glaze
  • 2 oz Creamline Lamb Chopper Cheese
  • 3 tbsp. Olive Oil
  • 4 tbsp. Balsamic Vinegar
  • 2 tbsp. Butter

Bradley Smoker Setting:
Cook Time: 90 Minutes
Temp: 226F or 107C
Wood: Sage
Smoke Time: 60 Minutes

Equipment Used:
P10 Bradley Smoke
Mk4 Instant Read Thermometer
Bradley Foldable Table
Coffee Ground Blender or Mortar & Pestle
2 Sheets Foil Wrap

Directions:

  1. Set Bradley Smoker to above settings.
  2. Using a Coffee Ground Blender or a Mortar & Pestle, grind the following ingredients into a powder. 1 tsp. Dried Oregano, 1 tsp. Dried Marjoram, 1 tsp. Dried Thyme, 1 tsp. Rosemary, 1 tsp. Dried Sage. Pour the seasoning into a jar to use for seasoning the chicken and tomatoes.
  3. Season all sides of the chicken breast in the seasoning, and place into the Bradley Smoker. Set a timer for 60 minutes. Once chicken has smoked for 60 minutes, remove from the smoker.
  4. Using 2 sheets of foil wrap, lay the chicken onto the center of the foil. Next, add 2 tbsp. olive oil onto the chicken and wrap the foil tightly around the chicken. Crank the Bradley Smoker temperature up to 260 degrees F. Place back onto the smoker until the internal temperature of the chicken reaches 165 degrees F. (about another 30 minutes).
  5. Dice tomatoes into small pieces and place into a bowl, I used a multifunctional vegetable cutter to chop up my tomatoes. Tip: This device saves time and cleanup. Next, dice up the smoked chicken breast into small pieces and add into the bowl. Add a bit more of the seasoning mix onto the chicken and tomatoes. Now, add 2 tbsp. olive oil, 4 tbsp. balsamic vinegar, and mix.
  6. If your French baguette is not already sliced, then do so. Brush each piece of bread with a little melted butter (for flavor) and toast. Time to grate the Creamline Lamb Chopper cheese into a fine grate. This cheese is going to be used to the toppings.
  7. Cutting the fresh basil- Wash the basil under cold water and roll the leaves lengthwise into a tight tube and slice the basil into thin strips.
  8. Building the perfect Bruschetta- using the toasted baguette slice, add the tomato mix, cheese, sliced basil, and top it off with the Balsamic glaze.
  9. Enjoy!

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