This is a Taste of Home recipe. The original post can be found here.

Ingredients

• 2 cups shredded rotisserie chicken
• 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 minced fresh basil
• 1/4 cup olive oil
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon coarsely ground pepper

Crostini

• 2 French bread baguettes (10-1/2 ounces each)
• 4 garlic cloves
• 1/4 cup olive oil
• 1 teaspoon salt

Instructions

1. 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.
2. Cut baguettes into 1/2-in. slices. Place on ungreased baking sheets.
3. Bake at 425° for 2-4 minutes or until lightly browned.
4. Cut garlic in half lengthwise; rub over bread.
5. Brush with oil and sprinkle with salt.
6. Bake 2-3 minutes longer or until crisp.