Ingredients
48
48 servings
- •8 cloves garlic
- •0.5 cup olive oil, plus
- •2 teaspoons olive oil
- •2 12-inch baguettes, cut into 48 1/2-inch thick slices
- •0.5 cup mayonnaise
- •1 teaspoon finely grated lemon zest
- •3 tablespoons lemon juice
- •1 teaspoon Worcestershire sauce
- •0.5 cup grated Parmesan cheese, plus shavings for garnish
- •3 cups shredded breast from a large rotisserie chicken
- •Salt and ground black pepper
- •4 cups baby salad greens, romaine, if possible
Instructions
- Adjust oven rack to center position and heat oven to 425 degrees.
- Mince garlic in a food processor or blender. With motor running, slowly add 1/2 cup of the olive oil. Continue to process for about 30 seconds, then strain oil through a fine-mesh strainer. Add 2/3 of the garlic back into the oil, and reserve remaining garlic for the dressing.
- Arrange bread on a wire rack set over a baking sheet. Brush garlic oil over bread. Toast until crisp and golden, about 7 minutes. Meanwhile, whisk mayonnaise, lemon zest and 2 Tbs. lemon juice, Worcestershire, grated Parmesan, and reserved garlic in a small bowl. (It can be covered and refrigerated for several hours.)
- When ready to serve, toss dressing with chicken; season to taste with salt and pepper. Toss salad with remaining 2 tsps. of olive oil, and salt and pepper to taste. Drizzle in remaining 1 Tb. lemon juice; toss again. Top each toast with a portion of greens, chicken and a Parmesan shaving. (Toasts can stand uncovered for up to 2 hours.)
Nutritional Facts
Per 48 servings
- Calories: 114
- Carbohydrate: 11g
- Fat: 6g
- Fiber: 1g
- Protein: 5g
- Sugar: 1g
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