Categories: Appetizers

Ingredients

• 2 cups rotisserie chicken, shredded
• 1 pound fresh mozzarella cheese, cubed
• 2 cups grape tomatoes, halved
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and coarsely chopped
• 1/2 cup pitted Greek olives, thinly sliced
• 1/4 cup fresh basil, minced
• 1/4 cup olive oil
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon coarsely ground pepper
• TOMATO CROSTINI:
• 2 French bread baguettes (10-1/2 ounces each)
• 4 garlic cloves
• 2 small tomatoes
• 1/4 cup olive oil
• 1 teaspoon salt

Directions

1. In a large bowl, combine the first six ingredients.

2. In a small bowl, whisk the oil, garlic, salt and pepper; drizzle over chicken mixture and toss to coat.

3. Refrigerate until serving.

4. Cut baguettes into 1/2-in. slices.

5. Place on ungreased baking sheets.

6. Bake at 425° for 2-4 minutes or until lightly browned. Cut garlic in half lengthwise; rub over bread.

7. Cut tomatoes into quarters; rub over bread. Brush with oil and sprinkle with salt.

8. Bake 2-3 minutes longer or until crisp.

9. Serve crostini with salad.

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