Pesto Chicken and Cheese Toasts, Cabbage Salad, Carrot Sticks

These little toasts come from the creative minds at My Creative Stirrings. You can find the original post here. I'll be serving these toasts with carrot sticks and a cabbage salad loosely based on this recipe (without the chicken, of course).

Here is the recipe, copied from the Creative Stirrings blog:

15- 1" slices of bread (from 1 pound loaf)

2 cups chopped and cooked chicken

1 cup shredded Colby Monterey Jack cheese

1/2 cup pesto basil

1 teaspoon mashed jalapenos

3/4 teaspoon garlic salt

Preheat oven to broil. Line a large baking sheet with aluminum foil and spray with non-stick cooking spray. Lay the slices of bread on top of the foil lined pan; set aside. In a small bowl, combine the chicken, cheese, pesto, jalapenos, and garlic salt*. Spread in equal portions on top of each slice of bread. Broil 1-2 minutes or until the cheese is melted and the bread is lightly toasted.

*Optional topping:

3/4 cup sour cream

1 (4 oz.) can diced green chilies, drained (*for additional flavor drain the juice into the chicken mixture)

Combine the sour cream and chilies and serve on top of the cooked toasts.

*I never intended to post this recipe. I was simply trying to get rid of ingredients I have been storing. However, after making it a couple times I have had a few recipe requests. Here it is, Enjoy! Some prefer the toasts without the topping and some liked it with. I think it is good both ways.