Chicken Caesar Toasts

SUBMITTED BY: USA WEEKEND Pam Anderson

"Buy Parmesan cheese in a block. Use a grater for the salad cheese and a vegetable peeler for the garnish shavings."

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PREP TIME	40 Min
COOK TIME	10 Min
READY IN	50 Min
Original recipe yield 48 toasts

SERVINGS

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Servings
USMETRIC

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.)

This recipe was originally featured in the USA WEEKEND article Six Fun Ways to Feed Friends on December 10, 2006.
Find the Perfect Recipe from Pam Anderson.
Pam Anderson is the author of four cookbooks, including her latest, Perfect Recipes for Having People Over.