Chicken Bacon Ranch Bruschetta

Melissa Turner


This is so so yummy. I just love bruschetta and this is a nice variation of the classic.

★★★★★ 3 votes
Makes about 32 slices
25 Min
10 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
Wow, this recipe is not your basic bruschetta recipe. The basic tomato mixture is delicious on its own. It has the classic bruschetta flavors. But, chicken and bacon take this simple recipe to a whole new level. The ranch/Parmesan spread just adds to the flavor punch.


baguettes of French or Italian bread
boneless chicken cutlets (cooked and cubed) or pre-cooked chicken fajita meat
6 slice
bacon, cooked and crumbled
3/4 c
ranch dressing
1/4 c
Parmesan cheese (finely grated)
3-4 c
mozzarella cheese (shredded)
tomato bruschetta (homemade or jarred)


plum tomatoes (ripe)
2 clove
minced garlic
1 Tbsp
olive oil, extra virgin
1 tsp
balsamic vinegar
fresh basil leaves (chopped)


1If making homemade bruschetta prepare that first. Preheat oven to 400. While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.
2Slice baguettes 1/2 and inch thick. Brush with olive oil and toast in preheated oven for 5 to 6 minutes. You don't want them well done just slightly toasted.
3Now season chicken with salt and pepper and cook though in a little bit of olive oil or if using pre-cooked fajita chicken mix cook as directed on the package. Cube your cooked chicken into small pieces.
4Cook bacon crisp and also crumble into small pieces.
5Mix ranch dressing and Parmesan cheese in a small bowl.
6Spread prepared dressing on toasted baguettes slices. Not too much or it will make bread a bit soggy.
7Add a few pieces of chicken, bacon, and a small dab of the tomato bruschetta. Top with a pinch of mozzarella cheese and bake for 8-10 minutes more or until cheese is nicely melted.

About this Recipe