Chicken Caesar Toasts

8 garlic cloves

1/2 cup, plus 2 tbsp olive oil

2 baguettes, cut into 48 1/2 inch slices

1/2 cup mayonnaise

1 tsp finely grated zest and 3 tbsp lemon juice

1 tsp Worcestershire sauce

1/2 cup grated Parmesan cheese, plus shavings for garnish

3 cups of shredded breast meat from large rotisserie chicken

4 cups baby salad greens, romaine, if possible

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 olive

oil. Continue to process for about 30 second, then strain oil through a fine mesh

strainer. Add 2/3rds 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 tbsp lemon juice, Worcestershire sauce, grated Parmesan, and

reserved garlic in a small bowl. At 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 tsp olive oil, and salt and pepper to taste.

Drizzle in remaining 1 tbsp lemon juice; toss again. Top each toast with a portion

of greens, chicken and a Parmesan shaving. Toasts can stand uncovered up to 2 hours.