- 1 French baguette
- 1 bunch loosely packed fresh basil leaves
- 12 ounces fresh mozzarella cheese
- 1 pound cut-up cooked chicken
- 2 cups bertolli vineyard premium collections marinara with burgundy wine sauce
- Preheat oven to 425°.
- Arrange bread slices on cookie sheet. Evenly spread with 1 cup Sauce, then layer basil, chicken, remaining 1 cup sauce and cheese. Bake 12 minutes or until cheese is melted and bruschetta is heated through. Garnish, if desired, with thinly sliced basil leaves.