1 cup fresh basil, plus more for garnish
3 tablespoon pine nuts
2 cloves garlic, peeled
¼ cup olive oil, plus additional for brushing
¼ cup Parmesan cheese, grated
1 cup precooked shredded chicken
4 very ripe tomatoes, diced
1 tablespoon balsamic vinegar
1 teaspoon honey
1 large baguette
Preheat the oven to 400 F.
In a small food processor, combine the basil, pine nuts, garlic, olive oil and Parmesan cheese, and pulse until a pesto paste forms. Transfer to a mixing bowl, and add the shredded chicken. Mix well, and set aside.
In a medium mixing bowl, combine the tomatoes, balsamic vinegar and honey. Toss well. Set aside.
Slice the baguette into ¼ thick slices, and arrange them on a baking sheet lined with aluminum foil. Brush each lightly with olive oil, and toast for 5-10 minutes, or until golden brown.
Once the bruschetta is out of the oven, spread each toast with a layer of the pesto chicken, and then top with a layer of the tomatoes. Serve immediately.