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10 pieces Vigan longanisa, meat removed from its plastic casings
1 piece baguette, sliced
Guava jelly
Cream cheese, softened
6 stalks chives, chopped


  1. Heat a nonstick frying pan. Fry the longanisa while flatting it down with your spatula. Cook until crisp and golden brown. Blot off extra oil using paper towels and set aside.
  2. Toast the baguette slices until golden brown.
  3. Spread a thin layer of the guava jelly on the toasted baguette. Top with the longanisa and a dollop of cream cheese.
  4. Finish off with a sprinkling of chives.

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