1 French baguette, cut into 1/2-inch-thick slices, 6 inches long
12 Tbsp olive oil
Salt, to taste
Freshly ground pepper, to taste
1 lemon, zested and juiced
2 skinless, boneless chicken breasts, cooked and cooled
1/2 cup Artichoke hearts, sliced 1/4 inch thick
1 green onion, white and pale green parts only, finely chopped
3/4 tsp. finely chopped fresh Italian parsley, plus more for garnish
1/2 cup mayonnaise
2 Tbsp dijon mustard
Make the crostini
Preheat an oven to 350°F. Arrange the baguette slices on a baking sheet and brush lightly with the olive oil. Season with salt and pepper. Bake until toasted on the outside but soft center, about 10 minutes. Transfer to a platter.
Prepare the chicken salad
In a bowl, combine the lemon zest and juice, artichokes, parsley, green onion, the dijon, the mayonnaise, and the salt and pepper. Mix until smooth.
Dice the chicken about 1/4 inch pieces. Add to the mixture and toss until thoroughly blended. Spoon a generous amount of the salad onto each crostini, garnish with parsley and serve. Makes 15-20 crostini.