1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and coarsely chopped
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 teaspoon salt
1/2 teaspoon coarsely ground pepper
2 French bread baguettes (10-1/2 ounces each)
4 garlic cloves
2 small tomatoes
1/4 cup olive oil
1 teaspoon salt
Instructions
In a large bowl, combine the first six 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. 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. Yield- 8 cups salad (6-1/2 dozen crostini).
Originally Submitted
3/14/2011
0 Out of 5 from
0 reviews
You can add this Chicken Salad Caprese recipe to your own private DesktopCookbook.
