Set Bradley Smoker to indicated settings.

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.

Season all sides of the chicken breast in the seasoning, and place into the Bradley Smoker. Set a timer for 60 minutes. Once the chicken has smoked for 60 minutes, remove it from the smoker.

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 260ºF. Place back onto the smoker until the internal temperature of the chicken reaches 165ºF. (about another 30 minutes).

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.

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.

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.

Building the perfect Bruschetta- using the toasted baguette slice, add the tomato mix, cheese, and sliced basil, and top it off with the balsamic glaze.

Enjoy!

By: Bryan Edwards - Moody Foodie Tulsa