Ingredients
2 cups shredded rotisserie chicken1 pound fresh mozzarella cheese, cubed2 cups grape tomatoes, halved1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and coarsely chopped1/2 cup pitted Greek olives, thinly sliced1/4 cup minced fresh basil1/4 cup olive oil2 garlic cloves, minced1/2 teaspoon salt1/2 teaspoon coarsely ground pepperCROSTINI:2 French bread baguettes (10-1/2 ounces each)4 garlic cloves1/4 cup olive oil1 teaspoon salt
Preparation
In a large bowl, combine the first 6 ingredients. In a small bowl, whisk the oil, garlic, salt and pepper; drizzle over chicken mixture and toss to coat. Refrigerate until serving.
Cut baguettes into 1/2-in. slices. Place on ungreased baking sheets. Bake at 425° for 2-4 minutes or until lightly browned. Cut garlic in half lengthwise; rub over bread. Brush with oil and sprinkle with salt. Bake 2-3 minutes longer or until crisp. Serve crostini with salad.
