CHICKEN PESTO BRUSCHETTA

Ingredients:

1	cup	store bought pesto sauce
1 (225 g)	bar	MAGNOLIA GOLD BUTTER UNSALTED, softened
20	pc	Melba toasts or French bread slices
2 (150 g each)	cans	PUREFOODS CHICKEN IN BROTH, drained
4	pc	tomatoes, diced
2	tbsp	extra virgin olive oil
1	tbsp	julienned fresh basil leaves
		iodized fine salt and pepper to taste
100	grams	shaved MAGNOLIA GOLD EDAM CHEESE or MAGNOLIA CHEDDAR CHEESE

Procedure:

Combine 1/4 cup pesto sauce and butter. Spread on one side of the bread slices. Set aside.
Toss chicken in remaining pesto sauce. Top onto bread slices.
Toss tomatoes in basil and olive oil. Season with salt and pepper. Place on top of chicken on bread slices then top with shaved cheese.

Makes 20 pieces.

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