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Ingredients
- Tomato Crostini:
- 2 cups shredded rotisserie chicken
- 1 LB fresh mozzarella cheese, cubed
- 2 cups grape tomatoes, halved
- 14 oz water packed artichoked hearts, rinsed and drained
- 1/2 cup pitted Greek olives, thinly sliced
- 1/4 cup minced fresh basil
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1/2 tsp salt and pepper
- 2 French Baguettes (10 1/2oz each)
- 4 garlic cloves, peeled and left whole
- 2 small tomatoes
- 1/4 cup olive oil
- 1 tsp salt
Details
Preparation
Step 1
In a large bowl, combine first 6 ingredients. In a small bowl, whisk oil, garlic, salt and pepper; drizzle over chicken mixture and toss to coat. Refrigerate until serving.
Cut baguettes into 1/2-inch slices. Place on ungreased baking sheets. Bake 425 for 2-4 minutes or until lightly browned. Cut garlic in hlaf lengthwise, rub over bread. Cut tomatoes into quarters; rub over bread. Brush with oil and sprinkle with salt. Bake 2-3 minutes longer or until crisp. Serve crostini with salad.
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