Magic Ingredient: Roast Chicken Crostini

July 2008
  • 2 ½ cups mayonnaise
  • 1 tablespoon lemon juice
  • 1 large clove garlic
  • 2 teaspoons minced shallot
  • 1 teaspoon finely chopped fresh chervil
  • 1 teaspoon finely chopped fresh tarragon
  • 1 teaspoon finely chopped fresh parsley
  • 1 teaspoon finely chopped chives
  • 8 dill pickle chips
  • 1/8 cup capers
  • ¼ cup roughly chopped fresh basil, plus more for garnish
  • Salt and pepper to taste
  • French baguette, cut into ½-inch slices
  • 2-3 cups cold, shredded roasted chicken (store-bought rotisserie chicken works well)

Blend all ingredients from mayonnaise to capers in a food processor or blender on high until smooth. Fold in basil, add salt and pepper to taste, and chill. Preheat oven to 350°. Brush baguette slices with a little rémoulade. Bake bread slices until golden brown on the edges but soft in the middle, about 7 to 8 minutes. Toss the chicken with ¾ cup of the rémoulade. Evenly distribute the chicken on top of each of the crostini. Garnish the crostini with a small dollop of basil rémoulade, and place remaining basil on top as a garnish. Extra rémoulade can be tossed with any remaining chicken for a zingy chicken salad.