10 pieces Vigan longanisa, meat removed from its plastic casings
1 piece baguette, sliced
Cream cheese, softened
6 stalks chives, chopped
- 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.
- Toast the baguette slices until golden brown.
- Spread a thin layer of the guava jelly on the toasted baguette. Top with the longanisa and a dollop of cream cheese.
- Finish off with a sprinkling of chives.