Pesto Chicken Bruschetta

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Wisconsin Cheese


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2 tablespoons olive oil, divided

1 teaspoon coarsely chopped garlic, divided

8 slices sourdough bread, cut diagonally 1/4-inch thick

1/2 cup (about 2 ounces) grated Asiago cheese

2 tablespoons prepared pesto

1/4 teaspoon pepper

4 chicken breast halves, boneless and skinless

12 slices (8 ounces) fresh mozzarella cheese, sliced 1/4-inch thick

2 tomatoes, each cut into 4 slices

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