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Open-Face Chicken Bruschetta On Garlic Bread

Like bruschetta as an appetizer? Then you'll love this savory main-course sandwich, prepared with all the traditional flavors and blended with pantry-handy, protein-rich canned chicken.

Recipe by Canned Food Alliance
italian, nut free, fingerfood, New Year's


  • 1 can (10 ounces) chicken packed in water, drained
  • 1 can (15 ounces) diced tomatoes, drained
  • 1/2 cup fresh basil, chopped
  • 1 green onion, chopped
  • 4 tablespoons olive oil, divided
  • 2 tablespoons balsamic vinaigrette
  • Pepper, to taste
  • 2 garlic cloves, minced
  • 4 medium slices crusty Italian bread
  • 1/4 cup crumbled feta cheese
  • Basil leaves for garnish


  1. Preheat oven to 350°F.
  2. In a medium bowl combine chicken, tomatoes, basil, green onion, 2 tablespoons olive oil, vinaigrette and pepper.
  3. Allow flavors to blend for about 15 minutes.
  4. Combine 2 tablespoons olive oil with garlic.
  5. Brush olive oil-garlic mixture on both sides of bread.
  6. On a baking sheet, toast bread in the oven, about 8 to 10 minutes, until lightly browned and crisp.
  7. To serve, spread chicken mixture over toasted garlic bread.
  8. Top with feta cheese and basil leaves.